Preparing a turkey

Oil will make the skin crunchy.

Just salt and pepper. I wouldn't oil the skin. It makes it cook to fast especially a turkey and by the time the meat is cooked the skin is burned. Be sure to dry it very well inside and out and liberally sprinkle with salt and pepper inside the cavity too. If you have some poultry seasoning you can use but really not needed. Keep a thermometer handy and check often so you don't over cook.

Salt, pepper, olive oil base for the outside. Fresh chopped basil and thyme and rosemary(put some of that in the bird). Inside of the bird a mixture of onion, celery, garlic, and granny smith apples(diced), and lemons quartered.

And oranges

That's the thing with injectable marinades, you can inject right before cooking, with that being said, I usually do mine the day before, simply because, Lol..... Enjoy

1/2 cup instant coffee, 1/2 cup brown sugar, 1/4 cup black pepper, 1/4 cup kosher salt, 1/4 cup garlic powder, 1/3 cup chile powder. Mix together, rub upon select dinner item, cook and enjoy. Internal temp of turkey should be at 160 when done. Much more than that you run the risk of over cooking the breast.