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

Let the turkey rest for 20 minutes

Carve as usual and serve.