Preheat the oven to 350.

Remove any innards (to simmer for broth/gravy) or wash the bird if it was brined.

Rub the inside and out with the butter or olive oil. Season with the salt (only if NOT brined) and black pepper generously.

Stuff the cavity with the fresh herbs, apple and onion pieces.

Place a baking rack inside of the roasting pan. For a nice presentation, cross the turkey’s legs and tie up with the cooking twine.

Place the turkey on the rack breast side up or follow this extra (although not necessary) step:

EXTRA Moist Step: Place the breast side down for the first hour. This will help the breast become even more moist. Skip this step if you are nervous about flipping a large sizzling hot bird. Half way through roasting, when the temperature will be about 100, flip it. Use tongs or wooden spoons in each hand and an assistant who can hold the roasting pan on a sturdy table or countertop.

Place in the oven for the following times, until the temperature is 160 degrees:

8-12lbs 2 to 3 1/2 hours
12-16lbs 3 to 4 hours
16-20lbs 5 to 6 hours

Plan about 15-20 minutes per pound. Check and baste the bird every 45 minutes after the first hour. Either use a turkey baster or a small ladle to scoop on the juices.

When it hits 160 degrees, remove from the oven and cover.
Allow to rest for 30 minutes before carving the bird.

Strain out the juices using the wire mesh strainer to use for the gravy.