Preheat oven to 220 degrees C. Clean turkey, discard giblets and organs then place in a large roasting tray.
In a small bowl combine oil and sesame oil. Use this to rub all over the turkey, inside and out.
Rub: In a small bowl combine the garlic powder, paprika, basil, rosemary, thyme, pepper and salt then mix well. Using a teaspoon carefully sprinkle the rub over the turkey.
Let the turkey rest in the fridge overnight so the flavour seeps into the meat and the salt reacts with the skin of the turkey.
To Cook: Roast for 1 hours at 220 degrees C then drop the oven temperature down to 160 degrees C and cook for a further 3 hours, or until done by clear juices being released when pierced or and internal temperature of 85 degrees C at its thickest spot.
Remove the turkey from oven and allow to stand for about 30 minutes before carving.