What you'll need:

• 1 tablespoon smoked paprika
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• 1 14-pound turkey, giblets removed, washed, and dried
• Kinloch Pecan Oil, for drizzling
• Fresh thyme, for garnish

Directions:

1. Prepare Spice Rub:

• Mix smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a bowl.
• Sprinkle some of the spice rub inside the turkey cavity.

2. Apply Spice Rub to Turkey:

• Separate the skin from the breast meat, starting at the top of the breast and sliding to the right and left, then working down.
• Massage some of the rub onto the meat under the skin.
• Sprinkle the remaining rub on the turkey's skin.
• Place the turkey on a sheet tray and cover with plastic wrap.
• Refrigerate overnight or up to 24 hours to allow the flavors to marry.

3. Preheat Oven and Prepare Turkey for Roasting:

• Set a rack at the lowest position in the oven and preheat to 325 degrees F.
• Remove the turkey from the refrigerator to bring it to room temperature.
• Tie the legs together and tuck the wing tips under.
• Place the turkey in a roasting pan.
• Drizzle the outside of the turkey with a few tablespoons of Kinloch Pecan Oil and sprinkle with salt and pepper.

4. Roast the Turkey:

• Roast the turkey for about 3 hours or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.

5. Rest and Carve:

• Transfer the turkey to a platter.
• Cover loosely with foil and let it rest for 30 minutes before carving.