Combine the paprika, cumin, oregano, thyme, salt, garlic and
olive oil in a small bowl to form a paste
Wash and thoroughly
dry the turkey, inside and out
Loosen the skin of the turkey over
the breast and spread some of the seasoning mixture directly on
the meat
Rub the outside of the turkey with the remaining
mixture.
Truss the turkey and rotate on the spit rods for 11 to 12 minutes
per pound or until the internal temperature reaches 170 degrees
on the instant thermometer inserted in the thigh meat
