Thaw the turkey completely in the refrigerator if frozen
Remove the giblets and neck from the cavity
Pat the turkey dry with paper towels
Preheat the oven to 325°F
Place the turkey breast-side up on a rack in a roasting pan
Season the turkey with salt, pepper, and any desired herbs or spices
Brush the skin with melted butter or oil
Tuck the wing tips under the body
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 before carving
Carve and serve