Thaw the turkey completely if frozen
Remove the giblets and neck from the cavity
Pat the turkey dry with paper towels
Trim any excess fat or loose skin
Check for and remove any remaining feathers or pin feathers
Rinse only if needed, then dry thoroughly
Season the cavity with salt and pepper
Add herbs, onion, garlic, lemon, or other aromatics if desired
Rub the skin with butter or oil
Season the outside generously with salt and pepper
Tie the legs together with kitchen twine if desired
Tuck the wing tips under the body
Place the turkey in a roasting pan or baking dish
Let the turkey sit at room temperature briefly before baking if desired