Ingredients:
Makes 12 servings 1 Butterball Turkey (14-16 pounds), thawed if frozen 1 cup chopped fresh flat leaf parsley 1/4 cup ground dry lemon peel 4 teaspoon sugar, granulated 4 teaspoon sea salt 4 teaspoon chopped fresh rosemary leaves 1 tablespoon dry oregano leaves 2 teaspoon ground black pepper 1/2 teaspoon crushed red pepper flakes

Instructions:
Preheat oven to 325 degrees. Remove neck and giblets from turkey. Pat turkey dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey breast side up on flat rack in shallow roasting pan. Roast turkey approximately 1-1/2 hours. Then, cover breast loosely with Reynolds Wrap Aluminum Foil to prevent overcooking. While turkey is cooking, combine parsley, lemon peel, sugar, salt and spices to make rub. Set aside. Roast turkey another 1-1/2 hours, or until meat thermometer reaches 180 when inserted into the deepest part of the thigh muscle. Let turkey stand 15 minutes before carving. Sprinkle rub on sliced Butterball Turkey or rub over entire turkey when it is removed from the oven. Note: Recommend using rub within 24 hours for best results.