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 any remaining feathers or pinfeathers
Season the turkey inside and out with salt and pepper
Apply any desired dry rub, herb butter, or marinade
Loosen the skin gently if adding seasoning under it
Place aromatics in the cavity if desired
Truss the legs if preferred
Set the turkey on a roasting rack in a roasting pan
Preheat the oven to the correct roasting temperature
Position the oven rack low enough for the turkey to fit
Prepare a meat thermometer for checking doneness
Let the turkey sit at room temperature briefly before roasting
Make sure all utensils and surfaces are clean before starting