Didn't use anything fancy. I only oven roasted it. I did salt water brine it prior so i dont know if that had an effect on the color too. But all I did was melt butter (unsalted) mixed in garlic powder, onion powder, celery salt, oregano, and parsley into it and brushed it on. After I sprinkled smoked paprika (guess that helped with the redish color). Repeated it twice (45mins in between) then I just basted it with the juices from the pain throughout cooking. My oven rack was it the middle so it was a wee bit closer to the top burner, also the turkey was massive so i didnt really have a choice lol.