Pat the turkey dry with paper towels
Remove the neck and giblets if present
Loosen the skin over the breast and thighs
Rub softened butter or oil all over the skin
Season the cavity with salt and pepper
Add aromatics to the cavity if desired, such as onion, garlic, lemon, rosemary, thyme, or sage
Season under the skin with salt, pepper, and herbs
Season the outside generously with salt and pepper
Add paprika, garlic powder, onion powder, and dried herbs if desired
Season the legs and wings evenly
Let the seasoned turkey rest in the refrigerator if time allows
Bring the turkey to room temperature before roasting
Taste and adjust seasoning in any pan drippings or gravy later