1 (12- to 14-pound) BUTTERBALL(R) Fresh or Frozen Whole Turkey, thawed if frozen
1 tablespoon vegetable oil
Directions
Combine lemon-pepper seasoning, oregano, salt and pepper in small bowl; mix well.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Pat turkey dry with paper towels. Turn wings back to hold neck skin in place. Return legs to tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan. Brush breast and legs lightly with oil. Apply prepared rub on turkey skin; refrigerate 2 to 4 hours.
Preheat oven to 325(o)F. Roast turkey 1½ hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking.
Continue roasting turkey 1½ to 2 hours* or until meat thermometer reaches 180(o)F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
Ingredients
RUB
¼ cup lemon-pepper seasoning
1½ tablespoons dried oregano
1 tablespoon kosher salt
1 teaspoon black pepper
TURKEY
1 (12- to 14-pound) BUTTERBALL(R) Fresh or Frozen Whole Turkey, thawed if frozen
