1kg turkey (giblets removed, washed and dried)
1teaspoon cayenne pepper
1teaspoon dried thyme
Salt and freshly ground black pepper
Extra virgin olive oil (for drizzling)
Fresh thyme (for garnish)
Mix paprika, garlic, onion, cayenne pepper, dried thyme, 1tablespoon salt and 1˝teaspoons black pepper in a bowl.
Sprinkle some of the spice rub in the turkey’s cavity.
Separate (using your fingers) the skin from the breast meat. Start at the top of the breast and slide down (while moving fingers to the left and right).
Massage some of the rub on the meat under the skin. Sprinkle the remaining rub on the skin.
Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours to allow flavours to blend.
Set a rack at the lowest position in the oven and preheat to 160 degree Celsius (or 325 degree Fahrenheit).
Remove the turkey from the refrigerator and allow it to reach room temperature.
Tie the legs together and tuck the wing tips under. Place the turkey on a roasting pan.
Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle salt and pepper. Roast the turkey for about three hours, or until a thermometer inserted into the thickest part of the thigh registers 75 degree Celsius (roughly 165 degrees Fahrenheit).
Transfer to a plate, cover loosely with aluminium foil and let it rest for 30 minutes before carving.