The evening before you want to cook your turkey, clean the bird, remove everything inside.
Prepare equal parts of salt and paprika, add crushed garlic. Add a little water to mixture to just make it paste like.
Rub all over the bird, all sides, every where.
Cover and put back in refrigeration over night..
Cook according to package instructions and size.
Keep covered the first 2 hours with foil.
After 2 hours remove the foil and baste.
Baste every hour after that, the last hour baste every 15 minutes.
Let sit a minimum of 15 minutes before carving.
Use the drippings with corn starch and little water to make gravy.