Spice Rub for Roast Turkey

Rrub it on the skin, on the inside of the bird, mix 1 tablespoon of
the spice mixture with the oil, and rub that on under the skin.

Spice Rub Cook's Illustrated, November & December 2003

1-1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole allspice
2 teaspoons mustard seeds
3 tablespoons sweet paprika
2 tablespoons ground ginger
1 tablespoon dried thyme (i ran out, so used savory and marjoram )
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1-1/2 teaspoons vegetable oil

Toast coriander, cumin, allspice and mustard in a small skillet over medium
heat, shaking pan occasionally, until fragrant and wisps of smoke appear, 3-5
minutes. Cool mixture to room temperature, and grind to fine powder in a
dedicated coffee grinder, spice grinder, or with a mortar and pestle. Transfer
to a small bowl, stir in paprika, ginger, thyme, cayenne and cinnamon. Cover
with plastic wrap, and set aside.

Mix 1 tablespoon spice rub with vegetable oil and set aside.

Remove turkey from refrigerator pat dry, and set turkey on baking sheet.
Carefully separate skin from breast meat and rub oil-spice mixture directly
onto breast meat. Rub 3 tablespoons spice rub inside turkey cavity. Apply
remainig spice rub to turkey, beginning with back-side up and finishing wiht
breast-side up, pressing and patting to make the spices adhere, and picking up
and reapplying any spice rub that falls onto the baking sheet. Refrigerate,
uncovered, for 6-24 hours.

Roast as you usually do.
12 -14 pound turkey