Combine all seasoning ingredients and mix into a paste.
Lift skin from breast and thighs, being careful not to tear it. Tuck seasoning mixture between skin and meat, spreading it around as much as possible. Extra seasoning can be rubbed inside the cavity of the turkey. Rub the skin with olive oil.
Cover the top of the bird loosely with foil. Place in oven. Remove foil after 1-2 hours depending on size of bird. A meat thermometer should read 170°F (77°C) when the bird is done.
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