Rinse the turkey under cold water and pat it dry with paper towels. Place the turkey in a roasting pan.
Rub the turkey all over with butter or oil, and season it with salt and pepper. You can also add other herbs and spices, such as thyme, rosemary, and garlic, if you like.
Place the turkey in the preheated oven and roast it for about 20 minutes per pound, or until the internal temperature reaches 165°F (74°C).
After the first hour of cooking, reduce the oven temperature to 350°F (180°C) and continue to roast the turkey until it is fully cooked.
To test if the turkey is done, insert a meat thermometer into the thickest part of the thigh (without touching the bone). The turkey is done when the thermometer reads 165°F (74°C).
Once the turkey is fully cooked, remove it from the oven and let it rest for about 20 minutes before carving. This will allow the juices to redistribute and make the turkey easier to carve.
Carve the turkey and serve it with your favorite sides and gravy.