Classic Holiday Roast Turkey with Aromatic Stuffing

Method

1. If starting with a frozen turkey, defrost it in the refrigerator: place the wrapped bird in a pan to catch leaks and refrigerate. Allow about 5 hours per pound (for a 15 lb turkey, roughly 75 hours / 3 days). For faster defrosting, submerge in a large tub of cold water, changing the water frequently, until thawed.
2. Remove the turkey from the fridge 2 to 5 hours before cooking (depending on size) so it comes closer to room temperature. This helps it cook more evenly and quickly.
3. Preheat the oven to 400°F. Remove the turkey from its packaging. Check both the main cavity and the neck opening for the giblets (heart, gizzard, liver) — they are often in a paper packet. If desired, chop the heart and gizzard, cover with water in a small saucepan, add salt, and simmer for about an hour to make stock. Rinse the turkey inside and out, pluck any stray feathers, and pat dry with paper towels. If the legs are held together with a plastic tie, check the package instructions; you may leave it on unless cooking at very high heat.
4. Rub the inside of the cavity with about 1 tablespoon of lemon juice, then sprinkle a couple of teaspoons of salt all over the interior (skip if using a brined turkey). Stuff the cavity with the quartered onion, several parsley sprigs, 1–2 chopped carrots, and some celery tops. Cover the cavity opening with aluminum foil or close with metal skewers or kitchen string. Place a few parsley sprigs into the neck opening, fold the skin over, and secure with skewers or string. Truss the turkey by tying the legs together close to the body and securing the wings with string.
5. Rub the outside of the turkey all over with softened butter or olive oil. Season generously with salt and pepper (skip salt if brined). Place the turkey BREAST DOWN on a rack in a sturdy roasting pan. (Alternatively, place the turkey directly on an oven rack with a roasting pan on the rack below to catch drippings.) Tuck a few sprigs of fresh thyme, sage, and/or rosemary under the wings or around the bird.
6. Estimate total cooking time: roughly 13–15 minutes per pound. For a 15 lb turkey, roast uncovered at 400°F for the first 20 minutes to brown, then reduce the oven to 325°F for the next 1–2 hours, until the breast internal temperature reaches about 140–145°F. Finally, lower the heat to 225°F and continue roasting until done (anywhere from 30 minutes to over an hour).
7. If you want the breast skin browned, when the turkey is nearly done (breast at about 150°F), carefully turn the bird breast side up and place it in a 500°F oven or under the broiler for 4–5 minutes. Be cautious: turning can be messy and may slightly overcook the breast. Use clean oven mitts or kitchen towels.
8. Start checking temperatures about 1½ hours before the estimated finish. Insert a meat thermometer deep into the thickest part of the breast and thigh. Target final temperatures: 165°F for breast, 165–170°F for thigh. Remove the turkey from the oven when the breast reads 155–160°F and the thigh reads 160–165°F (the temperature will continue to rise while resting). If you don't have a thermometer, pierce the breast; juices should run clear, not pink. If the thighs reach temperature before the breast, turn the bird breast side up to finish cooking.
9. Transfer the turkey to a cutting board, tent loosely with aluminum foil, and let rest for 15–30 minutes before carving. Turn breast side up to carve.
10. To make gravy: spoon off excess fat from the roasting pan, leaving about 4 tablespoons of fat and drippings. Heat the pan on the stovetop until bubbly. Sprinkle ¼ cup of all-purpose flour over the fat and whisk to form a roux. Let it brown for about a minute. Gradually add 3 cups of water, stock, or milk, whisking vigorously to prevent lumps. Simmer until thickened. Season with salt, pepper, ground sage, thyme, or other herbs to taste.