Instructions

1. Preheat oven to 325F.
2. In a food processor, add rosemary, thyme, olive oil, peppercorn, salt, garlic, shallot, butter, and 1 teaspoon of paprika and cayenne. Reserve the rest of the paprika and cayenne.
3. Blend until smooth.
4. Remove turkey from package.
5. Pull the neck skin tight and cut off excess skin, but leave enough to cover cavity.
6. Remove any loose parts from cavity. (Untie legs if needed.)
7. Use a cooking syringe to inject turkey with the blended mixture in several places.
8. Separate and lift the skin of the turkey from the breast meat, and massage blended mixture into meat.
9. Take remaining blend and massage turkey breast on top of the skin.
10. Pour sage into palm and rub on the inside of the turkey.
11. Use remaining paprika and cayenne pepper and pat on the outside of the turkey.
12. Stuff the inside of the turkey with the onion and celery pieces.
13. Roast in preheated oven for 10-15 minutes per pound. (About 2.5 hrs for a 10 lb turkey. Turkey should reach and internal temperature of 165F.)
14. Remove from oven and let rest 25-30 minutes.
15. Carve and serve!