Thaw the turkey completely if frozen
Remove giblets and neck from the cavity
Pat the turkey dry with paper towels
Season the turkey inside and out with salt, pepper, and any desired herbs or spices
Place the roaster rack in the pan
Add chopped onions, carrots, and celery to the pan if desired
Place the turkey breast-side up on the rack
Brush the turkey with melted butter or oil
Cover the roaster with its lid
Preheat the oven to 325°F
Roast the turkey according to its weight, about 13 to 15 minutes per pound
Check the internal temperature with a meat thermometer
Remove the lid during the last 30 to 45 minutes to brown the skin
Cook until the thickest part of the thigh reaches 165°F
Let the turkey rest for 20 to 30 minutes before carving
Carve and serve