Take the turkey out of the refrigerator, allowing it to come to room temperature for 30 minutes. Arrange the oven rack to its lowest position and preheat the oven to 400°F. Lightly spray a roasting pan and rack with cooking spray, then set aside.

Remove the turkey’s neck and giblets from the main and neck cavities, discarding or reserving them for broth if desired. If a metal or plastic clamp holds the turkey legs together, discard it. Sprinkle salt and pepper inside the cavity and rub them throughout. Stuff the cavity with lemon quarters, three onion quarters, and fresh herb sprigs.

Gently overlap the skin to close the cavity opening and secure it with toothpicks or turkey skewers if necessary. Use kitchen twine to tie the legs together. Place the remaining onion quarter under the skin covering the neck cavity, and tuck the wing tips under the turkey to hold the skin in place.

Pat the turkey dry with paper towels. Brush the breast side with olive oil or melted butter. Place the turkey, breast side down, onto the prepared roasting rack, and brush the entire turkey with additional olive oil.

Position the turkey in the preheated oven, uncovered, at 400°F for 1 hour. Then, reduce the heat to 350°F, and continue roasting for another hour if the turkey is 14 pounds or more (or 45 minutes for smaller birds).

Take the turkey out of the oven and carefully flip it breast side up. Insert a probe thermometer into the thickest part of the thigh. Return the turkey to the oven and set the thermometer alarm for 165°F. If the turkey is browning too quickly in the last hour, loosely tent it with foil to avoid over-browning.

When the thermometer registers 165-170°F in the thigh, remove the turkey from the oven. Use an instant-read thermometer to verify that the other thigh has reached a similar temperature, and check that the breast has reached 160°F. If not, return it to the oven for additional time. Expect about 13 minutes of cooking per pound, meaning a 14-16 pound turkey should take around 2.5 to 3.5 hours, and an 18-pound turkey may need closer to 4 hours.

When fully cooked, cover the turkey with foil and let it rest for at least 30 minutes, and up to 1 hour, before carving. Serve warm.