For 12-15 # turkey. Wrap a V-rack in heavy duty aluminum foil. Turn oven to 400 degrees with oven rack in the lowest position. Put a chopped carrot, chopped celery stalk and 3 sprigs of thyme in the turkey cavity. Put a chopped carrot, celery stalk and 3 sprigs of thyme in the bottom of the roasting pan along with half a cup of water. Brush turkey breast with 3 tablespoons of melted butter. Place turkey on v-rack breast side down. Roast 45 minutes. Remove turkey from the oven. Brush back of turkey with 3 tablespoons of butter. Using potholders or wads of paper towel, grab each end of the turkey and flip it over so it is breast side up. Continue roasting until breast is 160 on instant read thermometer and thighs are 170 degrees, about 60-75 minutes longer. This will take longer if you have a bigger turkey. Remove from oven and allow the turkey to rest for 20-30 minutes before carving.

There are too many methods to list them all. Are you making a stuffed one or not? I prefer unstuffed, generously salted with Kosher salt mixed with pepper and cooked at 500F (yes! it is fast) until the temperature is almost 160F in the breast. I let rest 15 minutes, then cut the legs off and put them back in the dripping to finish, until almost 175F.

But I also have good luck with one salted and peppered and cooked breast side down in a rack at 325F till desired temp is reached. You won't get a crispy of skin on the down side, but the breast will stay a bit moister.