Preheat oven to 325°F (165°C)
Remove giblets and neck from the turkey cavity
Pat turkey dry with paper towels
Season inside cavity with salt and pepper
Season outside with salt, pepper, and any desired herbs or spices
Optional: Rub outside with butter or oil; add garlic, herbs, or lemon to cavity
Place turkey breast-side up on a roasting rack in a roasting pan
Insert oven-safe thermometer into the thickest part of the breast (avoid bone)
Roast until thermometer reads 165°F (74°C) in the thickest part of the breast
Estimate roasting time: about 13–15 minutes per pound for an unstuffed turkey (start checking early)
If browning too quickly, loosely tent with foil
Optional: Baste every 30–60 minutes with pan juices
Let turkey rest 15–30 minutes before carving
Carve and serve