For a flavorful turkey, focus on salt, fat (like butter or oil), and aromatic herbs and spices on and under the skin and inside the cavity. Seasoning at least several hours (or up to a day) before roasting gives the best flavor.

Basic seasoning blend

A simple, classic turkey seasoning for roasting is:

• Kosher salt and freshly ground black pepper as the base.

• Dried herbs such as thyme, rosemary, and sage (or a poultry seasoning blend).

• Garlic powder, onion powder, and paprika for extra savory flavor and color.

Stir these together in a small bowl so you have a dry rub ready to go.

Preparing the turkey

Before adding seasoning, remove giblets and pat the turkey very dry with paper towels so the skin can crisp. Brush or rub the whole bird with melted butter or olive oil to help the seasoning stick and to promote browning.

Where to put the seasoning

For best flavor, do not just sprinkle the outside:

• Gently loosen the skin over the breasts and rub some of the seasoning (and a bit of softened or melted butter) directly onto the meat under the skin.

• Rub the rest of the seasoning all over the outside of the turkey, including legs, wings, and back.

• Sprinkle some salt, pepper, and herbs inside the cavity, and optionally add onion, celery, garlic, lemon, or herbs for extra aroma.

Timing and optional brine

If you have time, season the turkey several hours or up to a day before roasting and refrigerate it uncovered or loosely covered; this dry-brine style salting helps the meat stay juicy and well seasoned. If you use a full wet brine or a very salty dry brine ahead of time, reduce or skip extra salt in the final rub so the turkey does not become too salty.