Preheat oven to 325°F to 350°F
Remove turkey from packaging
Remove giblets and neck from cavity
Pat turkey dry with paper towels
Season inside and outside with salt and pepper
Rub skin with butter or oil
Place turkey breast-side up on a roasting rack in a roasting pan
Tuck wing tips under the body
Tie legs together if desired
Add aromatics to the cavity if desired
Insert a meat thermometer into the thickest part of the thigh
Roast uncovered in the oven
Baste occasionally if desired
Cover loosely with foil if skin browns too quickly
Roast until the thermometer reads 165°F in the thickest part of the thigh and breast
Remove turkey from oven
Let turkey rest 20 to 30 minutes before carving
Carve and serve