Thaw your turkey according to how much it weighs. Dry with paper towels and don’t forget to pull out all the giblets and innards.
Preheat oven to 450° F. Once your turkey is dry, rub it with softened or melted butter. Sprinkle interior and exterior of turkey generously with salt (and pepper, if desired). Fold the wings back and under the bird (like it’s sunbathing) and tie the legs together with kitchen twine. Set on roasting rack in roasting pan.
Place your turkey into the oven and immediately reduce the temperature to 350° F. My turkey was 14 pounds, so it took about 3 hours. Start checking for doneness when the bird is looking golden brown OR 30 minutes before it is estimated to be finished, whichever comes first.
Turkey is done when the breast reaches an internal temperature of 165° F.
Take your turkey out, tent with foil and let it rest for 15 minutes. Slice and serve.
