You can use any roasting pan to roast the turkey, even a disposable one, but make sure to use a V-rack to keep the bird elevated. Be careful to dry the skin thoroughly before brushing the bird with butter; otherwise it will have spotty brown skin. The best results can be acheived with a frozen Butterball (injected with salt and water) and a kosher bird (soaked in saltwater during processing).

1. Adjust oven rack to lowest position; remove remaining racks. Heat oven to 425 degrees. Set V-rack in 15- by 12-inch roasting pan.

2. Toss onions, carrots, celery, lemon, and thyme in medium bowl; set aside. Brush the back of the turkey with 2 tablespoons butter, then sprinkle with half of salt and half of black pepper. Set turkey breast-side up on V-rack. Brush with remaining 2 tablespoons butter and sprinkle with remaining salt and black pepper. Fill cavity with half of onion mixture; scatter rest in roasting pan and pour 1 cup water into pan.

3. Roast turkey 1 hour at 425°. Lower oven temperature to 325 degrees. Continue to roast until legs move freely and instant-read thermometer inserted into thickest part of thigh registers 170 to 180 degrees, about 2 hours longer. Transfer turkey to carving board and let rest, uncovered, 35 to 40 minutes. Carve and serve.