1 Turkey giblets removed, washed in cold water inside and out and dried with paper towels
2 tablespoons Old Bay seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 fresh sage leaves

Turkey Timing Chart:
10-12lb turkey - allow 1 1/2 hours
12-15lb turkey - allow 1 3/4 hours
15-20lb turkey - allow 2 hours
20-25lb turkey - allow 2 1/2 hours

If you plan to stuff your turkey, add at least another 30 minutes to the cooking time and be sure that a thermometer inserted into the stuffing reads 180 degrees.

Gently separate the skin from the breast using the point of a sharp knife. Place the sage leaves in a decorative pattern under the skin. Combine the Old Bay, salt and pepper and wearing latex gloves rub seasoning into the skin of the turkey. Seasoning the turkey the day before cooking noticeably improves the flavor. Organize the oven racks to accommodate the turkey and pre-heat the oven to 400 degrees Convection or Convection Roast. Place the turkey on a rack in a shallow pan, leaving the legs to swing free. Because turkeys cook faster in Convection this ensures that the heat can properly penetrate the coldest part between the thigh and the body. Insert the oven meat probe (if your oven is equipped with one) into the thickest part of the breast near the thigh. Slide the turkey into the oven and insert the meat probe into the receptacle. Program the temperature probe to 160 degrees and set the timer for 15 minutes. After 15 minutes reduce the temperature to 375 degrees for a large capacity wall or range oven (30" or 36") or 350 degrees for a smaller wall oven (24" or 27"). Once the turkey has reached an internal temperature of 160 degrees in the thickest part of the breast, the leg moves freely and the juices of the thigh run clear when pierced, remove the turkey and place on the counter to rest.