This is how I roast my Turkey.

I roast it the same way my Grandmother and Mom did, simple Old School. I do not rinse the Turkey the mess and possible contamination this could cause is not worth the risk.

HERE YOU GO-

1-I remove the turkey from the refrigerator unwrap it remove all the parts that are placed in the cavity the neck, giblets etc and use this for your gravy if so inclined. Allow the turkey to come to room temperature this will take about an hour and will allow it to roast quicker and evenly. Pat down your turkey with lots of paper towels and dry it as much as possible

2-pre heat your oven to 450

3-add about 1” of chicken stock to your roasting pan with 1-onion quartered, 4 garlic cloves left whole, 4 carrots cut up, 2 celery stalks cut up.

4-stuff 1 lemon quartered and 1 onion quartered into the cavity with salt and pepper, fresh herbs are a nice addition

5-bring one un salted stick of butter to room temperature and rub the whole turkey down with this then season with salt and pepper and a generous amount.

6-use a roasting rack put that in the roasting pan and place the turkey breast side up (none of this rediculous breast down then try to flip a hot turkey) on the roasting rack

7-place the turkey into the oven for 30 minutes. Loosely Cover breast with aluminum foil.

8-after 30 minutes lower the oven to 350

9-using a thermometer placed into the thickest part of the thigh remove the turkey when it reads 165 degrees.

10-I do not open the oven door along the way doing that slows the roasting dramatically

11-when 165 has been reached remove the turkey and foil, let rest for at least 30 minutes before carving