Thaw the turkey completely in the refrigerator
Remove the giblets and neck from the cavity
Pat the turkey dry with paper towels
Season the turkey inside and out with salt, pepper, and desired herbs or spices
Place chopped onions, celery, and carrots in the roaster if desired
Put the turkey on the roaster rack, breast side up
Brush the skin with oil or melted butter if desired
Preheat the roaster to 325°F
Cover the roaster with the lid
Cook until the internal temperature reaches 165°F in the thickest part of the thigh
Baste occasionally if desired
Remove the lid near the end if you want the skin to brown more
Let the turkey rest for 20 to 30 minutes before carving
Carve and serve