Preheat oven to 325 degrees. Combine first four ingredients together. Set aside.
Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Drain juices from turkey; pat dry with paper towels.
Turn wings back to hold neck skin in place; return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan.
Roast turkey 2 hours, varying time to adjust for package directions and turkey size. Brush with 1/4 cup of the glaze. Loosely cover breast and tops of drumsticks with aluminum foil to prevent breast from overcooking and glaze from darkening too much. Brush with additional 1/4 cup of the glaze after 30 minutes.
Continue roasting turkey about 1 hour, or until meat thermometer reaches 180 degrees when inserted in thickest part of thigh. Remove turkey from oven. Brush with remaining glaze. Let turkey stand 15 minutes before carving.
All materials courtesy of Butterball. Professional Thanksgiving advice is available by calling 800-BUTTERBALL (288-8372) or visiting www.Butter ball.com