1 turkey (14 to 16 pounds)
1/4 cup olive oil
2 teaspoons dried thyme
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter, melted
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried basil
Brush turkey with oil; tie the drumsticks together. Place turkey breast side up on a rack in a roasting pan. Combine the thyme, 1 teaspoon salt and 1 teaspoon pepper; sprinkle evenly over turkey. Bake, uncovered, at 325° for 2 hours.
In a small bowl, combine honey, corn syrup, butter, rosemary, sage, basil, and the remaining salt and pepper. Brush over turkey. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, basting frequently with pan drippings, about 90 minutes longer. Cover loosely with foil if turkey browns too quickly.
Remove from oven. Cover and let stand for 15 minutes before carving.