Thaw the turkey completely in the refrigerator
Remove the giblets and neck
Pat the turkey dry
Season the turkey inside and out with salt
Rub softened butter or oil under and over the skin
Add herbs, garlic, onion, and citrus if desired
Truss the legs loosely
Preheat the oven to 325°F
Place the turkey on a rack in a roasting pan
Add a little broth or water to the pan
Roast the turkey until the thickest part of the breast reaches 165°F and the thigh reaches 175°F
Baste occasionally if desired
Tent the breast with foil if it browns too quickly
Remove the turkey from the oven
Let the turkey rest for 20 to 30 minutes before carving
Carve and serve immediately