Instructions: Preheat the oven to 350 degrees. Line a large roasting pan with aluminum foil.

Remove the neck and giblets from the turkey and reserve them for another use. Rinse the turkey inside and out with cold water, then pat dry and place in the pan.

Make the seasoning mixture in a small bowl by combining the oil, salt, garlic powder, onion powder, paprika, and black pepper. Rub the seasoning mixture on the outside of the turkey.

Add enough water to the roasting pan to fill it 1/4 inch deep. Cover the turkey loosely with aluminum foil.

Roast the turkey for 3 1/2 hours, basting occasionally with the pan juices. Remove the foil and roast for about 30 more minutes, basting occasionally. The turkey is done when the internal temperature of the thickest part of the thigh registers 180 degrees on a meat thermometer.

Let the turkey sit for 15 minutes before carving.

This recipe yields 10 servings.

Comments: Save those drippings and use them to make Classic Pan Gravy.

Variation 1: Garlic-Roasted Turkey - Follow step 1 and 2 above. In step 3, substitute 1/3 cup minced fresh garlic for the garlic powder. Loosen the turkey skin by slipping your hand between the breast and the skin, then rub 1/3 of the garlic mixture underneath the skin. Rub the remaining mixture on the outside of the turkey. Follow remaining steps.

Variation 2: Home-Smoked Turkey - Follow steps 1 to 3 above. In step 4, add 1/3 cup liquid smoke to the water in the pan. If you prefer a strong smoked flavor, use less water in the pan. Follow remaining steps.

Variation 3: Chili-Rubbed Turkey - Follow step 1 and 2 above. In step 3, increase the paprika to 2 teaspoons and add 2 tablespoons chili powder and 3/4 teaspoon ground red pepper. Follow remaining steps.

Variation 4: Mincemeat-Crusted Turkey - Follow step 1 and 2 above. In step 3, add 1 jar (29 ounces) mincemeat with brandy. Spoon 1 cup of the mixture into the cavity of the turkey and spread the remaining mixture on the outside of the turkey. Follow remaining steps.

Variation 5: Orange-Glazed Turkey - Follow step 1 and 2 above. In step 3, cut 3 oranges into quarters and place them in the cavity of the turkey. Use 1/4 cup orange juice in place of the 1/4 cup vegetable oil, and rub the seasoning mixture on the outside of the turkey. Follow step 4. In step 5, roast the turkey 2 1/2 hours, basting occasionally. Combine 1 package (6-serving size) orange-flavored gelatin, 1/2 cup packed light brown sugar, and 2 tablespoons orange juice. Coat the outside of the turkey with the gelatin mixture, loosely cover the turkey with aluminum foil, and roast 1 more hour, basting occasionally. Remove the foil and roast about 30 more minutes, basting occasionally. Follow step 6.

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