Step 1

If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey (so if it’s 15 lb turkey, will take 3 full days to defrost in the fridge).

Step 2

Bring turkey to room temp: Remove the thawed turkey from the fridge 1 hour before roasting, and let it come to room temperature.

Step 3

Prep and heat the oven: Adjust your oven rack so the turkey will sit in the center of the oven. Preheat your oven to 325°F (160°C).

Step 4

Remove turkey from packaging: Put your hand deep in the cavity and remove the neck and giblets. (Reserve them for gravy, if you want, or discard them).

Step 5

Place turkey in pan: Place the turkey, breast side up in the roasting pan. You could place the turkey on a roasting rack in the pan (it’s fine if you don’t have one) or even on top of carrots and celery to elevate it a little. Tuck the wing tips under the turkey to prevent them from burning.

Step 6

Dry the turkey: Pat the outside and inside of the turkey very dry with paper towels.

Step 7

Season the turkey: Season the cavity of the turkey with salt and pepper (I give amount above in ingredients, but use more, to your taste). If you have sweet paprika on hand, season the turkey with 2 teaspoons (optional). Drizzle on the oil and massage it into the skin.

Step 8

Stuff the cavity: Stuff the inside of the turkey with the quartered lemon, onion, carrots, celery, and herbs. Keep in mind if you have a smaller turkey, use less to stuff the cavity as you do want airflow to help cook the turkey evenly.

Step 9

Cook the turkey: Place the turkey in the oven and roast uncovered for about 15 minutes per pound, or until a or until the internal temperature reaches 158°-160°F. The turkey will continue to cook once it's removed from the oven and will rise in temperature to 165°F, after it's rested.

Step 10

Let the turkey rest: Remove the turkey from the oven and let the turkey rest for 30 minutes before carving. Letting the turkey rest lets the juices redistribute, which makes the turkey very juicy (be patient and make some sides while it rests). To keep the turkey warm, cover the turkey with aluminum foil on the counter.

Step 11

Carve and serve the turkey: With a very sharp knife (or electric knife), carve the turkey and place on a serving platter. Dispose of the vegetables and herbs that were inside the cavity.

Step 12

Save the drippings: Be sure to reserve any juice and drippings leftover in the roasting pan to make turkey gravy.