Ingredients

1 cup jelly (hot pepper jelly works well, so does peach-apricot)
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 tbsp Kosher salt
1 tsp ground black pepper
1 orange, halved

1 turkey, giblets removed, washed and dried
1/4 cup olive oil

Directions

Mix the jelly, smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Rub some inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top. Make sure you do not puncture or tear the skin! 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.

It's best to refrigerate overnight, but if you are in a hurry it will be fine to cook immediately (as long as the tukey is thawed).

Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring 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 olive oil and sprinkle with salt and pepper. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. For a 14-16 pound turkey, about 3 hours - for a 20-22 pound turkey, about 4 hours.

Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

Tip: If you are in a BIG hurry, set over temp to 350, and cover the top part of the turkey with a loose layer of aluminum foil to prevent blackening.