Preheat oven to 325°. Rinse and dry turkey. Remove neck and giblet bag from the small cavity in the front, as well as the large body cavity. Use for stock. Season inside turkey cavity with salt and pepper to taste. Use salt sparingly if using a prebasted turkey.

Rub exterior turkey skin generously with vegetable oil and place in a large roasting pan with shallow sides.

If desired, cut apples and orange into quarters. Cut lemons in half. Pierce jalapeños in several places with a fork. Insert apple, orange, lemon pieces, and jalapeños into cavity.

Roast turkey 15 to 20 minutes per pound. For most accurate gauge of doneness, use an instant-read meat thermometer. Temperature should read 180° when thermometer is inserted in thickest part of thigh. Juices should run clear when thigh is pierced at the thickest part, and the leg should move easily at the joint.

The turkey should be ready about an hour before dinner is served. Loosely tent with foil to keep warm, and carve just before serving.