Clean turkey, discard giblets and organs then place on a rack 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.
For the rub:
In a small bowl combine the garlic granules, 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.
The next day, preheat the oven to 220 C / Gas 7. Remove the turkey from the fridge and bring up to room temperature.
Roast for 1 hours at 220 C / Gas 7 then drop the oven temperature down to 160 C / Gas 2/3 and cook for a further 3 hours, or until the juices run clear and an internal temperature of 85 degrees C has been reached.
Remove the turkey from oven, cover with tin foil, and allow to stand for about 30 minutes before carving.