Herb Rubbed Roasted Turkey

Position the oven rack at its lowest level, ensuring optimal air circulation for even cooking. Set the oven to a moderate temperature of 325 degrees Fahrenheit, allowing for a slow and gentle cooking process.

Prepare the roasting pan by placing a shallow metal rack within it, providing a stable base for the turkey. In a small bowl, combine dried sage or poultry seasoning, paprika, seasoned salt, garlic powder, black pepper, and nutmeg, blending the spices to create a harmonious blend.

Gently rinse the turkey under cold running water, patting it dry with paper towels to remove excess moisture. Carefully place the turkey breast-side up within the prepared roasting pan, spreading a generous amount of the spice mixture evenly throughout the turkey's cavity. Stuff the turkey with sliced onions and bay leaves, adding a fragrant and aromatic depth to its flavor.

Brush the turkey breast with a light layer of oil, enhancing its moisture and preventing over-browning. Sprinkle the remaining spice mixture evenly across the entire surface of the turkey, as well as under its skin, allowing the flavors to meld together. Add 1/2 cup of water to the roasting pan, creating a subtle layer of moisture that will aid in the cooking process.

Cover the turkey loosely with heavy-duty aluminum foil, allowing it to cook undisturbed for the first hour. Remove the foil and continue roasting for an additional 2 to 2 1/2 hours, or until the internal temperature reaches a safe minimum of 165 degrees Fahrenheit (175 degrees Fahrenheit in the thigh), basting periodically with the pan juices to maintain its moisture and flavor.

Once cooked, remove the turkey from the oven and allow it to stand for 20 minutes, permitting the juices to redistribute and the flavors to mature. Transfer the turkey to a platter or carving board, where it can be sliced and served. Reserve the pan juices for making a savory gravy or serving alongside the turkey.