- One 12-pound whole turkey, thawed, if frozen
- 2 tablespoons chopped sage
- 2 teaspoons curry powder
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 2 teaspoons celery seeds
- 1 teaspoon paprika
- 1â2 teaspoon dry mustard
- 1â4 teaspoon ground allspice
- 4 dried bay leaves
- 1 to 2 tablespoons salt
- 1 to 2 tablespoons pepper
- 1â3 cup vegetable oil
With all the seasonings, this turkey recipe has the best taste. It wouldnât seem right to have Thanksgiving without it. I love to make gravy from the pan drippings and serve it with mashed potatoes.
- Rinse the turkey and pat dry with paper towels.
- Combine the sage, curry powder, garlic powder, parsley, celery seeds, paprika, mustard, allspice, bay leaves, salt, and pepper in a bowl; mix well.
- Using a paring knife, make 1â2- inch slits in the turkey breast, twisting the knife to make a slight gap. Rub the entire surface of the turkey evenly with the oil. Put the sage mixture inside the slits and then rub on the outside. Place any remaining sage mixture inside the cavity. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 325Â°F. Place 2 inches of water in a large roasting pan that is at least 6 inches deep. Place a rack in the pan. Remove the plastic wrap from the turkey and place on the rack, breast side down.
- Cook, covered, for 3 hours, or until the internal temperature reaches 180Â°F. Remove from the oven, place on a cutting board, and let stand for 15 minutes before slicing. Remove and discard the bay leaves before serving.