Thaw the frozen turkey 2-3 days in advance by placing it in the refrigerator.

Preheat your oven to 325°F (163°C).

Rinse the turkey under cold water and pat it dry.

Generously rub Lawry’s seasoning salt onto the skin of the turkey.

If the turkey does not have a leg clamp, tie the legs together with kitchen string.

Twist the wing tips under the turkey.

Place the turkey breast side up on a shallow roasting pan with a rack.

Loosely cover the turkey with foil.

Roast the turkey at 325°F (163°C) until an instant-read thermometer inserted into the thigh registers 180°F (82°C) and the juices run clear. This will take approximately 3 to 3 ½ hours.

Remove the turkey from the oven and cover it with foil.

Let the turkey stand for 20 minutes to allow the juices to redistribute.

Begin carving the turkey and serve it to your delighted guests.