Preheat your oven to the temperature your turkey requires, usually around 325–350°F (165–175°C). Pat the bird dry with paper towels—yes, it’s okay to get obsessed with dryness; it pays off.
In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, thyme, rosemary, and cayenne (if using) until it looks evenly dusty and delicious.
Brush the turkey with olive oil to help the rub cling like a loyal sidekick. Then rub the spice blend all over the skin, inside the cavity if you’re feeling fancy. Don’t forget under the wings and around the legs for maximum flavor.
Let the turkey rest for 15–20 minutes if you can swing it. While you wait, pretend you’re a turkey whisperer—this is your moment of calm before the oven chaos.
Roast according to your bird’s weight, basting once or twice if you’re into drama-free cooking. Aim for an internal temperature of 165°F (74°C) in the thickest part of the thigh. Rest for 15–20 minutes before carving.
