Set Combi oven to 275°F with 15% steam at half fan. In a bowl, combine salt, black pepper, garlic powder, and paprika. Mix well. Rub outside of turkey with oil and season with spice blend. Place on roasting rack in hotel or roasting pan.
Roast turkey, basting with melted butter periodically, until breasts reach 160°F and thigh reaches 175°F.
If serving as portions, allow bird to relax to a temperature that is easy to handle. Remove meat from bones, preserving skins. Reserve bones for stock. Slice and serve turkey meat with desired accompaniments.
If serving whole as a to-go option, cool bird completely and transfer to a oven safe disposable roasting pan with lid. Send with reheat instructions as: Preheat oven to 375°F. Place cold cooked turkey in oven, covered with foil. Drop oven temperature to 275°F and bake until fully reheated, about 10 minutes per pound.
Chef's Tip!
Use carcass & pan drippings to make stock. Deglazing the roasting pan to fortify the stock is a great way to build flavor.
