Gather the ingredients.
Do not stuff the turkey until you are ready to roast it. When you are ready to roast, rinse the outside and cavities of the bird under cold, running water. Then place the turkey on several layers of paper towels to drain it. Using additional paper towels, pat the outside and cavities dry.
Cut away and discard any fat remaining.
Sprinkle the cavities liberally with salt and pepper.
With the turkey breast-up on the cutting board, use a tablespoon to stuff the neck cavity loosely with dressing.
Pull the neck skin over the dressing and fasten it to the body with a poultry skewer.
Rotate the bird around so that the legs are facing you and you can see the other, larger cavity. Stuff the dressing loosely, because the dressing expands during cooking.
Pull the legs close to the body and tie the ends with a cotton string and folder the wingers under the bird. This will provide a platform for roasting.
If the tail has been left on the bird, tie the legs to the tail to partially close the body cavity.
Some frozen turkeys are packed with a metal clamp to secure the legs, in which case it is not necessary to tie the legs with string.
Place the turkey, breast-side up, on a wire rack in a shallow roasting pan.
Brush all of the exposed surfaces with vegetable oil. Sprinkle liberally with your choice of herbs, spices, salt, and pepper.
Insert a meat thermometer into one of the inner thigh areas near the breast, ensuring that the tip of the thermometer does not touch the bone.
Preheat the oven to 325 F.
Cover the turkey loosely with extra-heavy aluminum foil, leaving space between the bird and the foil. Lightly tuck the foil around the front, back, and sides of the bird. Do not add water to the pan. Roast the turkey until the meat thermometer reaches 180 degrees Fahrenheit and the juices run clear. (Check this guide for roasting times.)
The roasting time may vary up to 30 minutes, depending on the bird and the oven. Use the meat thermometer to check the temperature of the dressing. The center of the dressing inside the bird or in a separate baking dish must reach 165 F to ensure food safety.
Remove the aluminum foil about 30 minutes before the turkey is done to complete the browning of the bird.
When done, remove the turkey from the oven and place it on a serving platter or carving board; cover the turkey loosely with aluminum foil and let it stand 10 minutes before carving it.
Meanwhile, make the turkey gravy. Remove all of the dressing from the neck and body cavities before carving the turkey. Pour the gravy into a gravy boat.
Follow the previous instructions, omitting the stuffing.
Roast the turkey until the meat thermometer reaches 180 F.
Serve and enjoy!