Start with a fully thawed turkey, with the neck and giblets removed. Remove the rack and preheat the electric roaster to 400°F according to its instructions.

Place the rack on a large tray (to catch any liquid) and place the turkey on the rack.

Place the sliced apple, onion, and celery loosely in the turkey cavity. Bake bread stuffing separately.

Separate the skin at the top of the bird from the meat and slide the pats of butter in between the skin and the meat.

Mix the ¼ cup melted butter with the optional 1 teaspoon browning sauce. If omitting the browning sauce, use the melted butter alone.

Using a pastry brush, generously brush the turkey with the browning sauce mixture. (This step can get messy, so be careful!)

Generously season the turkey with salt, pepper, and the seasoning of your choice.

Insert an oven-safe probe into the thickest part of the breast, avoiding bone. Keep the display outside the roaster and follow the thermometer’s cable-routing instructions.

Carefully lower the turkey and rack into the removable roasting pan.

Pour 1 can of chicken broth into the removable roasting pan, beneath the rack—not into the electrical base. Close the lid.

Cook at 400°F for 1 hour.

Reduce the temperature to 350°F and continue cooking. Before removing the turkey, check that the thickest breast and innermost thigh and wing each reach at least 165°F. The original recipe used 170°F; you may cook to a higher temperature if preferred. Cooking time varies with turkey size and roaster model.

Carefully lift the turkey out using the rack. Tent with foil and rest for 20 minutes before carving. Discard the aromatics from the cavity.