Prep the Turkey:

Remove turkey from refrigerator; let rest at room temperature for 30 minutes.

Preheat oven to 400°F (200°C). Place oven rack in the lowest position.

Coat a roasting pan and rack with cooking spray.

Remove neck and giblets from turkey cavities. Discard or reserve for broth.

Remove any clamps holding legs together.

Season cavity with salt and pepper. Stuff with lemon, onion (reserve one quarter), and fresh herbs.

Overlap skin at cavity opening to cover the gap; secure with toothpicks if needed. Tie legs together with twine.

Insert remaining onion quarter under skin at the neck cavity. Tuck wing tips under turkey body.

Pat turkey dry with paper towels. Brush breast side with olive oil or melted butter. Flip turkey breast-side down onto roasting rack; brush again to coat completely.

Roast the Turkey:

Roast uncovered at 400°F for 1 hour.

Reduce oven to 350°F (175°C). Continue roasting 45 minutes (smaller turkeys) to 1 hour (14+ lbs).

Remove from oven and flip turkey breast-side up. Insert a probe thermometer into the thickest part of the thigh.

Return turkey to oven. Roast until thigh temperature reaches 165–170°F (74–77°C) and breast reaches 160°F (71°C). Loosely tent with foil if browning too quickly.

Total cooking time is about 13 minutes per pound: 2½–3½ hours for a 14–16 lb turkey. Larger turkeys (18 lb) take closer to 4 hours.

Rest and Serve:

When done, remove turkey from oven. Cover with foil and rest for 30–60 minutes before carving.