• Remove turkey from the refrigerator 1 hour before roasting to bring to room temperature.
• Preheat oven to 170°C (325°F).
• Pat turkey very dry with paper towels. Remove giblets if included.
• In a bowl, mix softened butter with salt, black pepper, poultry seasoning, garlic powder, and paprika.
• Gently loosen the skin over the breast using your hands. Rub half of the butter mixture under the skin, spreading evenly.
• Rub the remaining butter mixture all over the outside of the turkey.
• Loosely stuff the cavity with onion, lemon, garlic, and fresh herbs if using.
• Tie legs together with kitchen twine and tuck wings underneath the body (if not done already).
• Place turkey breast-side up on a rack in a roasting pan.
• Roast uncovered at 170°C (325°F) for approximately 15 minutes per pound (about 3–3½ hours for a 12–14 lb turkey).
• Turkey is done when the thickest part of the breast reaches 74°C (165°F) and thighs reach 77°C (170°F).
• Remove from oven and rest 30 minutes before carving.

Notes

• To thaw allow 24 hours in therefrigerator per 4–5 pounds.

  Roast uncovered. Tentloosely with foil if browning too quickly.

  It is not necessary to baste the turkey if butter is under the skin.

  You can Season and butterthe turkey up to 24 hours ahead and refrigerate uncovered.