Always thaw your frozen turkey slowly in the chiller section of your refrigerator. Allow 2 days of slow thawing at the lowest shelf for a 4 - 4.5kg turkey. This minimizes bacterial contamination risk compared to quick thawing at room temperature.
For even browning, rotate the turkey after each basting.
Roasting time depends on the turkey size. A general guide is 35 minutes for every 1 kg of unstuffed turkey. Add 30 minutes to the total roasting time for a stuffed turkey.
It's best to test the doneness of your turkey with an instant read meat thermometer inserted into the thickest part of the thigh, without touching the bone. Another way to check doneness is to see that the juices running from the turkey are clear and free from pink juices. The drumstick should also be moving freely when pivoted with your hand.
Resting the cooked turkey is a crucial step. Allow at least 30 minutes resting before carving it. Resting allows the juices to reabsorb into the meat while firming it up. You will have succulent, beautifully carved turkey meat.
Some people like giblets and add them to the gravy. You can omit them, if you prefer a smooth gravy.