Seasoned Roast Turkey

• 1 (12- to 14-pound) fresh or frozen turkey, thawed
• 1 tablespoon salt
• 2 teaspoons seasoned salt
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon ground red pepper
• 1 teaspoon dried basil
• 1/2 teaspoon ground ginger
• 2 tablespoons butter or margarine, softened
• 1 cup water
• Garnishes: kumquats, fresh sage, fresh rosemary

1. Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.
2. Add water to pan. Cover turkey with aluminum foil. Bake at 325u0b0 for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180u0b0, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired.
3. Tip: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator.

salt, salt, ground black pepper, poultry seasoning, garlic, paprika, ground red pepper, basil, ground ginger, butter, water, kumquats

Taken from www.myrecipes.com/recipe/seasoned-roast-turkey (may not work)