Allow turkey to thaw before preparation and cooking. To thaw a frozen turkey, place it in a refrigerator two days before cooking. 

Remove turkey from packaging, remove giblet pouch and neck.  

In a bowl, mix the spices minus the salt and pepper. I like to mix and then grind the spices into a rub with a pestle and mortar. 

Separate the skin on the breast meat using your hands. Go slow and gentle to not rip the skin. Pull the skin back and rub the breast meat with the spice rub. Fold the skin back over the meat and then spread the oil across the whole top of the bird.  

Rub the remaining spice rub over the whole bird including the legs.  

Salt and pepper the bird. 

Place some parchment paper in the roasting dish to cover the bird. Place the bird on the parchment and then cover the bird with the parchment. Seal the parchment by crumbling it together. This seals in moisture that evaporates during cooking. 

Cook at 350°f for 3 hours. Make sure the turkey reaches an internal temperature of 165°f in all the meat portions. 

Leave turkey covered by parchment for 30 minutes to rest once fully cooked. You can use juices in the roasting dish for gravy.  

Carve turkey and enjoy!