Pre-heat your oven to 500 degrees f. Move your oven racks down, if needed to allow the turkey enough height in the roasting pan.
Rinse the turkey in cold water to remove any of the brine. Rinse it anyway, even if you did not use the brine method.
Note: Make sure any bags, especially if they are plastic, are completely removed from the turkey cavity. You should be able to see all the way through the bird. If your turkey has not completely thawed you might not see everything inside.
Pat the turkey dry with paper towels and then rub in a light coat of vegetable oil. Sprinkle with a little salt, pepper, lemon pepper.
We like to use a roasting pan with a rack to keep the turkey off the bottom of the pan. This is the base of your gravy later.
For the first 30 minutes bake the turkey at 500 degrees f, then place aluminum foil over the turkey and reduce the heat to 325 degrees f.
We suggest you use a probe thermometer, placed in the thickest part of the breast. When the turkey reaches a temperature of 165 degrees f remove the roasting pan and remove the turkey to a resting place.
Let rest for 20 minutes with the aluminum foil on.