First I brine my turkey in water with a cup of kosher salt. cover it in enough water and keep it iced down over night.
Preheat the oven to 325˚
Put the turkey on the counter at room temperature for 45 minutes while you rub a few tablespoons of salt all over and inside. The bird needs to be approaching room temperature before cooking. Tie the legs together
Roast the turkey until the thigh internal temperature is 165˚. That took 4.5 hours in my oven for a 30 pound turkey. I never opened the oven until 4 hours into the process. I never baste the turkey.
With a fresh, pasture raised turkey you do not need to add anything.