Thaw the turkey completely in the refrigerator (allow 24 hours per 4–5 lb / 1.8–2.3 kg)
Preheat oven to 325°F (165°C)
Remove giblets and neck from the cavity
Pat the turkey dry with paper towels
Tuck wing tips under the body
Season inside cavity with salt and pepper; add aromatics if desired (lemon, onion, garlic, herbs)
Rub outside with softened butter or oil
Season outside generously with salt and pepper; add herbs/spices as desired
Place turkey breast-side up on a roasting rack in a roasting pan
Roast uncovered until skin is golden, then cover loosely with foil if browning too quickly
Check doneness with a meat thermometer:
Breast: 165°F (74°C)
Thigh (thickest part, not touching bone): 175–180°F (79–82°C)
Estimate cook time (start checking early):
12–14 lb (5.4–6.4 kg): about 3–3 3/4 hours
14–16 lb (6.4–7.3 kg): about 3 3/4–4 1/4 hours
16–18 lb (7.3–8.2 kg): about 4 1/4–4 3/4 hours
18–20 lb (8.2–9.1 kg): about 4 3/4–5 1/4 hours
Baste only if desired; avoid opening the oven too often
Remove turkey from oven when thermometer targets are reached
Rest turkey 20–40 minutes before carving
Carve and serve