Thaw the turkey completely in the refrigerator
Remove the giblets and neck from the cavity
Pat the turkey dry with paper towels
Preheat the oven to 325°F
Place the turkey breast-side up in a roasting pan
Season the turkey with salt, pepper, and any desired herbs
Brush the skin with butter or oil
Tuck the wing tips under the bird
Tie the legs together if desired
Insert a meat thermometer into the thickest part of the thigh
Roast the turkey until the thigh reaches 165°F
Baste the turkey occasionally if desired
Cover the turkey loosely with foil if the skin browns too quickly
Let the turkey rest for at least 20 to 30 minutes before carving
Carve the turkey and serve