Choose a fresh or properly thawed turkey
Dry-brine with salt 12 to 24 hours before cooking
Season under and over the skin with butter, herbs, and spices
Add aromatics to the cavity
Tuck the wings and tie the legs loosely
Roast at a moderate temperature
Baste sparingly or not at all
Cover the breast with foil if it browns too fast
Use a meat thermometer
Remove the turkey when the breast reaches 160°F and the thigh reaches 175°F
Rest the turkey 20 to 30 minutes before carving
Carve against the grain
Serve with pan juices or gravy