What you need:
Plus any other seasoning that you love
What to do:
Set the oven temperature to 325 degrees F.
Place a large bowl into the sink. Remove the packaging from the turkey and place the turkey into the bowl in the sink.
Run cold water over the turkey to rinse it. Reach into the small neck cavity and remove the neck. Reach into the large central cavity and remove the giblet packet. Set aside the neck and giblets for another use or dispose of them. Dry the turkey with paper towels and set the turkey into the roasting pan with the breast side up.
Brush a light coat of cooking oil onto the turkey skin. Sprinkle salt and pepper and any other seasoning that you love over the entire outside of the turkey. Insert the meat thermometer into the largest portion of the turkey thigh. Position the thermometer so that it is not touching any bones. (Standard meat thermometers are metal and designed to withstand oven temperatures.)
Cover the turkey with a loose tent of aluminum foil. There should be a small amount of space between the foil and the turkey. Place the turkey in the oven and set the timer for one hour.
Pull the turkey out and baste the entire outside area of the turkey with juices from the bottom of the roasting pan. Check the temperature of the turkey. Replace the aluminum foil and return the turkey to the oven for another hour. Take the turkey out of the oven again and baste it again. Check the temperature again. Return the turkey to the oven without the aluminum foil.
Remove the turkey from the oven after 30 more minutes. Baste the turkey again and check the temperature again. The turkey is done when the thermometer registers 180 degrees F. Puncture a meaty portion of the thigh with a fork. Clear juices also indicate the turkey is done. Return the turkey to the oven if the temperature is less than 180 degrees F. Check the turkey every five to 10 minutes for the remainder of the roasting time.
Allow the turkey to sit for approximately 15 minutes before carving.