Thaw the turkey completely in the refrigerator if frozen
Remove the giblets and neck from the cavity
Pat the turkey dry with paper towels
Preheat the oven to 325°F
Place the turkey on a roasting rack in a roasting pan
Season the turkey inside and out with salt, pepper, and any desired herbs or spices
Brush or rub the skin with butter or oil
Truss the legs if desired
Tuck the wing tips under the body
Roast the turkey until the thickest part of the thigh reaches 165°F
Baste occasionally if desired
Let the turkey rest for 20 to 30 minutes before carving
Carve and serve