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 roasting rack in a roasting pan
Brush the turkey with melted butter or oil
Season the turkey inside and out with salt, pepper, and herbs
Stuff the cavity with onion, garlic, lemon, and herbs if desired
Tie the legs together with kitchen twine
Tuck the wing tips under the bird
Roast the turkey until the internal temperature reaches 165°F in the thickest part of the thigh
Baste the turkey occasionally if desired
Cover the turkey loosely with foil if the skin browns too quickly
Let the turkey rest for 20 to 30 minutes before carving
Carve and serve the turkey