Thaw the turkey completely in the refrigerator
Remove the turkey from the packaging
Take out the neck and giblets from the cavity
Pat the turkey dry with paper towels
Trim any excess fat or loose skin
Season the cavity with salt and pepper
Add aromatics if desired, such as onion, garlic, lemon, or herbs
Rub softened butter or oil over the skin
Season the outside generously with salt, pepper, and spices
Tie the legs together if desired
Tuck the wing tips under the bird
Place the turkey breast-side up on a rack in a roasting pan
Preheat the oven to 325°F
Roast the turkey until the thickest part of the thigh reaches 165°F
Baste occasionally if desired
Cover the breast loosely with foil if it browns too quickly
Let the turkey rest for 20 to 30 minutes before carving
Carve the turkey and serve