Preheat the oven to 350°F.Remove giblets from turkey. Pat dry thoroughly with paper towel. Place the turkey in the roasting pan breast side up.
Remove herbs from thick stems, and roughly chop into smaller pieces. Add to a bowl with olive oil and mix. Rub the oil herb blend over all the turkey skin. Season with salt and pepper. Tie the legs together and tuck the wings underneath.
Place the turkey in the oven, and reduce the heat to 325°F. Bake until turkey reaches 165°F when poked with a meat thermometer (see notes). Actual cooking time will vary. Once the breast starts to brown, loosely cover with foil to prevent burning.
Once fully cooked, let the turkey rest for 15-30 minutes. Carve into slices, serve and enjoy! Save the leftover carcass and unwanted pieces for making turkey broth.
A stuffed turkey will take longer to cook than an unstuffed turkey. The cook times below are a great guideline to get started. However, these are approximate and will vary.
8 to 12 lbsUnstuffed turkey: 2¾ to 3 hours Stuffed: 3 to 3½ hours
12 to 14 lbsUnstuffed turkey: 3 to 3¾ hours Stuffed: 3½ to 4 hours
14 to 18 lbsUnstuffed turkey: 3¾ to 4¼ hours Stuffed: 4 to 4¼ hours
18 to 20 lbsUnstuffed turkey: 4¼ to 4½ hours Stuffed: 4¼ to 4¾ hours
20 to 24 lbsUnstuffed turkey: 4½ to 5 hours Stuffed: 4¾ to 5¼ hours
According to the USDA, a turkey is done when your food thermometer reaches 165°F when poked through the innermost part of the thigh, the innermost part of the wing, and thickest part of the breast (without touching the bone).If using stuffing, check the center of the stuffing with food thermometer as well. It should also reach 165°F. Once cooked, remove the stuffing immediately and cover with foil or a lid.