Pat the turkey dry inside and out. Remove any pop-up thermometers and trussing. Line the roaster insert pan with heavy-duty foil. Place the rack inside.
Find the V-shaped wishbone inside the neck opening. Cut along both sides with a boning knife. Pry it loose with a dry towel and discard. Separate the breast skin from the meat with your fingers.
Combine salt, pepper, baking powder, brown sugar, garlic powder, dried thyme, onion powder, and paprika. Grind until fine and well mixed, about 5 seconds.
Coat the turkey with the rub. Get it under the breast skin and inside the cavity. Press to make it stick. Refrigerate uncovered for at least 12 hours, up to 2 days.
Put the lid on the roaster. Set to 425°F. Preheat for 20 minutes.
Pat the turkey dry again. Place shallot, lemon, garlic, fresh thyme, and sage in the cavity and neck opening. Do not overfill. Drizzle oil all over the skin. Place turkey on the rack.
Roast with the lid off at 425°F for 25 minutes to brown the skin. Then put the lid on and reduce to 325°F. Continue roasting for 1.5–2 hours.
Insert a thermometer into the thickest part of the breast and thigh. Stop when the breast reads 155°F and the thigh reads 165°F.
Take the turkey out. Rest uncovered for 45 minutes. Carve and serve. Serves 8–10.
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