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 a rack in a roasting pan
Season the turkey inside and out with salt, pepper, and any desired herbs or spices
Rub the skin with butter or oil
Truss the legs if desired
Place the turkey breast-side up on the rack
Tuck the wing tips under the body
Roast the turkey uncovered
Baste occasionally if desired
Cover the breast loosely with foil if it browns too quickly
Roast until the thickest part of the thigh reaches 165°F
Check the temperature with a meat thermometer
Remove the turkey from the oven
Let the turkey rest for 20 to 30 minutes
Carve and serve