Preheat the oven to 325°F (163°C)
Remove the turkey from packaging
Remove the neck and giblets from the cavity
Pat the turkey dry with paper towels
Place the turkey on a rack in a roasting pan
Season the turkey with salt, pepper, and desired herbs or spices
Brush the turkey with melted butter or oil
Tie the legs together if desired
Tuck the wing tips under the body
Insert a meat thermometer into the thickest part of the thigh without touching bone
Roast the turkey uncovered
Baste occasionally if desired
Cover the breast loosely with foil if it browns too quickly
Bake until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and breast
Remove the turkey from the oven
Let the turkey rest for 20 to 30 minutes before carving
Carve and serve