The day or two before roasting your turkey, remove it from the fridge.  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 paper towels.

For every 5 pounds of turkey, you will need 1 tablespoon of kosher salt.

Rub half of salt inside the body cavity of the turkey, then the remaining salt goes on outside of the turkey: breasts, legs, and thighs.  Be sure to spread it on the top and bottom of the bird.

Put the turkey in a roasting pan or on a platter, lightly cover it with foil, and then store it in the fridge until you’re ready to cook.

First, take your turkey out of the fridge and let it rest on the counter for one hour.  This will help cut down your cook time.  Do NOT rinse your turkey from brining.

Preheat your oven to 425 degrees.

If you haven't already, remove the neck and giblets, and also remove any plastic items from your turkey including the pop up timer which doesn't always work and you really don't need it.

Season the inside cavity with black pepper, squeeze in some lemon, then place the lemon, onion, garlic, celery, apple, and fresh herbs inside the turkey. Brush skin with 2 tsp olive oil or melted butter. **If you didn't dry brine your turkey, also sprinkle with salt inside and out.

Place the turkey breast side down on your roasting pan and cook for 30 minutes at 425, then reduce heat to 325.  Baste with 1 tsp melted butter or pan drippings, if you have any.

For a 10-14 pound turkey: 2 1/2 hrs to 3 1/2 hrs

For a 14-18 pound turkey: 3 1/2 hrs to 4 1/2 hrs

For a 18-22 pound turkey: 4 1/2 hrs to 5 1/2 hrs

If you want to flip your bird over to crisp the skin, do so with 30 minutes of cook time left.  Using silicone gloves, carefully flip your bird over and cook for the remaining time right side up to allow the skin to crisp.  You could also add a short, 2-3 minute broil at the end, as well. This step is totally optional.

After your turkey is finished cooking and the breast has reached 165 degrees, remove from the oven and allow it your turkey to rest for 30 minutes before carving.

Let the drippings sit for a few minutes until the fat separates and rises to the top. Skim off the fat so that just the broth remains.  You want at least 2 cups of broth to make your gravy, so add your boxed broth or stock to make up for the difference. 

In a separate microwave safe small bowl, melt the butter. Remove from heat, then stir in the flour, cornstarch, or arrowroot powder to create a slurry.

Transfer stock mixture to a pot and bring to a boil, reduce heat and whisk in slurry and simmer until thickened.

Taste and add salt/pepper if desired.