Roast Turkey

Once your turkey is thawed, let it rest at room temperature for an hour. Remove the bag of giblets and the neck, found in the large cavity and sometimes the smaller neck cavity (check both areas just to make sure you got everything out). You can save these items for gravy or discard them.
Pat the turkey dry with a paper towel. Removing any extra moisture ensures extra crispy skin. Then, season the inside of the turkey generously with salt and pepper, and stuff the cavity with quartered onion, lemon, and fresh sprigs of herbs. If anything, go lighter on the sage than the other herbs, as it’s more potent.
Make the herb butter by stirring together the softened butter, garlic, salt, pepper, rosemary and thyme in a small bowl.
Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb compound butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey.
Stuff the apple and onions inside turkey
Place the turkey on a roasting rack over a bed of veggies
Preheat oven temperature 325°F. On average, plan for about 15 minutes per pound of turkey.
Once you remove the turkey from the oven it’s imperative that you let it rest for at least 30 minutes. This allows the juices to redistribute in the meat, making for a juicer turkey. Better to have a juicy turkey than a sopping wet cutting board!

What size turkey to buy

Less than 8 people: While it will be more turkey than you need, I recommend buying a 10 to 12 pound turkey. Anything smaller and you’re paying more for bones rather than meat. Remember, you can freeze turkey leftovers.
For 8 people: Get a 10 to 12 pound turkey
For 12 people: Get a 14 to 18 pound turkey
for 16 people: Get an 18 to 24 pound turkey
More than 16 people: It’s best to buy two turkeys rather than one monster sized turkey.

The general rule of thumb is 1 pound of turkey per person.

Turkey Size	Thaw In Refrigerator (set to 40 F or below)	Thaw In Cold Water (change water every 30 min.)
4 to 12 lbs.	1 to 3 days	2 to 6 hours
12 to 16 lbs.	3 to 4 days	6 to 8 hours
16 to 20 lbs.	4 to 5 days	8 to 10 hours
20 to 24 lbs.	5 to 6 days	10 to 12 hours

It's never safe to thaw a turkey at room temperature — not on the kitchen counter, garage, or back porch.

It's perfectly safe to roast a turkey in its solidly frozen state, although it'll take at least 50 percent longer to cook than a thawed turkey.

Roasting a turkey to perfection depends on its weight and whether it's stuffed or unstuffed. Here's a general guideline:

Preheat your oven to 325°F.
Use a meat thermometer: The turkey is done when the internal temperature reaches 165°F in the thickest part of the thigh.
Let it rest: After roasting, let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute.