Mix thyme, chile pepper, garlic salt and black pepper in small bowl. Set aside.
Remove neck and giblets from body and neck cavity of turkey. Discard or refrigerate for another use.
Drain juices from turkey; dry turkey with paper towels.
Turn wings back to hold neck skin against back of turkey.
Place turkey, breast up, on flat roasing rack in roating pan about 3 inches deep.
Spray turkey with cooking spray. Sprinkle with seasoning mixture.
Roast turkey 3 to 3 1/2 hours, or until meet thermometer reaches 180 degrees when inserted deep in thigh. Cover breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of the breast.
Let turkey stand 15 minutes before carving.
Makes 14 6-ounce servings.
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