Remove the turkey from the packaging. Remove the giblets (which could be in either the body or neck cavity) and remove and discard the plastic pop-up timer as well.
Place the turkey on a roasting pan fitted with a rack, breast-side up. Pat the turkey dry with paper towels.
If desired, add the quartered onion, apple, and celery stick to the cavity of the turkey. Brush the skin liberally with canola oil.
If you did NOT brine your turkey, liberally sprinkle your turkey with salt and pepper. Tuck the wings under the turkey.
Let the turkey rest at room temperature for 30-60 minutes, while you preheat the oven. Position a rack on the lowest section of the oven and preheat to 500°F (260℃).
Roast the turkey at 500°F (260℃) for 30 minutes. After 30 minutes, reduce the oven to 350°F (175℃) and insert an oven-safe digital probe thermometer into the thickest part of the breast.
Cook the turkey until the thermometer reaches 162℉ (72℃). If you notice your turkey breasts are browning too quickly, carefully tent them with foil, leaving the legs and thighs exposed.
Once the turkey breast reaches 162℉ (72℃), remove the turkey from the oven and check the temperature in the thickest part of the thigh. If not at 165℉ (74℃), place the turkey back in the oven for another 10 minutes, then recheck the temperature.
Remove the turkey from the oven and tent it with foil. Allow the turkey to rest for at least 30 minutes or up to 60 minutes if needed.
After resting, carve and serve the turkey. To carve the turkey, remove the wings and then the thighs first by popping out the joints that adhere the wings and thighs to the bird and then cut straight through the joint.
To carve the turkey breasts, slice the meat off the rib cage, cutting as close to the rib bones as possible. Cut the breast meat into individual slices if desired.
