Thaw the turkey completely in the refrigerator
Remove the giblets and neck from the cavity
Pat the turkey dry with paper towels
Preheat the oven to 325°F
Place the turkey on a rack in a roasting pan
Season the turkey inside and out with salt, pepper, and desired herbs
Brush the skin with butter or oil
Tuck the wing tips under the bird
Tie the legs together if desired
Roast the turkey until the thickest part of the thigh reaches 165°F
Baste occasionally if desired
Cover the breast loosely with foil if it browns too quickly
Remove the turkey from the oven
Let the turkey rest for 20 to 30 minutes
Carve and serve