Prepare the turkey: (Optional: brine the turkey for 8-18 hours for extra tenderness.) Remove the turkey from the fridge 1 to 2 hours before roasting. Remove the giblets from the body cavity or neck cavity. Pat dry with paper towels. It’s ok if your turkey still feels cool after sitting at room temperature. Seasoning: In a small bowl, mix together the softened butter, garlic, salt, and pepper. Rub all over the turkey. Then rub with oil. (If you have stuffing, spoon it through the neck end of the turkey.)
Preheat the oven to 425°F: Position an oven rack in the bottom third of the oven. Then preheat the oven to 425°F (218°C). Place a wire rack in a roasting pan. Then place the turkey onto the rack breast side up. If available, insert an ovenproof meat thermometer all the way into the thigh and leave it in during baking.
Place the turkey in the oven and lower the heat to 325°F: When the oven is hot, add the turkey and immediately lower the heat to 325°F.
Roast the turkey: It takes about 3 hours to cook in a regular oven and 30 minutes less in a convection/forced air oven. Baste the turkey with pan juices every hour. Start checking the internal temperature of the turkey an hour before the expected time to avoid overcooking.
Check the doneness: Using an instant-read thermometer, measure in 3 places: the center of the breast, the innermost part of the drumstick and the innermost part of the wing. For a stuffed turkey, measure in the middle of the stuffing as well. When the thermometer reads 165°F (74°C) in each place, the turkey is done, but I recommend removing it at 160°F (71°C) as the temperature will keep rising while resting. (Note: the temperature can rise quickly above 130°F, so watch closely).
Remove from the oven: When the turkey is done baking, use oven mitts to remove it from the oven. Gently lift one end of the roasting pan lengthwise to allow liquids from the cavity to flow out.
Rest the turkey: Set aside a carving board large enough for the turkey. Using oven mitts or a thick layers of paper towels, gently lift the turkey with both hands and transfer to the board. Tent with a double layer of aluminum foil and let it rest undisturbed for 30 minutes. This steps allows the juices to retreat back into the bird for the most tender meat. Do not cut into the turkey during this time lest juices escape.
Serving: It's helpful to have a sharp carving knife and fork for this step. Remove the leg and thigh by cutting through the joint. Then separate the leg from the body, using your hand to grasp the leg if necessary. Break off the wings using your hands. Cut off the breasts, working the knife along the breastbone. Then cut the breasts widthwise into 1/2-inch pieces. Arrange the pieces on a platter as desired to serve.