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Place the turkey in a large roasting pan. Liberally salt and pepper the inside of theturkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.

This table from the USDA is based on a 325°F oven, and a fully defrosted or fresh bird. (For an unstuffed bird, we're talking roughly 15 minutes per pound.) If you want to cook a frozen turkey, it will take at least 50 percent longer than the recommended times.

Brush or spray skin lightly with vegetable or cooking oil for best appearance. Coverneck and exposed stuffing with foil to prevent over-browning. Place turkey in pre-heated oven. When turkey is about ¾ done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.

Coat turkey with dry rub. Allow the bird to sit until it reaches room temperature. Heat peanut oil in a turkey fryer or a very, very large stockpot to 350 degrees F. Lower turkey into hot oil, very carefully, making sure it is fully submerged. Fry turkey for 3 minutes per pound plus 5 minutes per bird.

1)Choose a fresh turkey instead of a frozen one. 2)Roast two small turkeys rather than one large one. 3)Brine the turkey. 4)Rub soft butter under the skin. 5)Truss loosely, or not at all. 6)Roast the turkey upside down at first. 7)Don't overcook it. 8)Let the turkey rest before carving.

1)Rub the turkey inside and out with the kosher salt. 2)Preheat oven to 350 degrees F (175 degrees C). 3)Brush the turkey with 1/2 the melted butter. 4)Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C).