1Remove neck and giblets from the cavity of the turkey and set aside for another recipe.
2Wash the turkey and pat dry. Rub with vegetable oil or melted butter, rub with turkey seasoning rub.
3Place in a large roasting pan with a rack, cover with plastic wrap and refrigerate until ready to cook.
4Preheat the oven to 375 degrees, uncover the turkey and place in the oven. Roast for 20 minutes, then reduce oven temperature to 325 degrees.
5Baste turkey every 15 minutes or so. A turkey takes roughly 15 minutes per pound to roast a 12 lb. bird should take about 3 hours.
6Keep a on the turkey, a meat thermometer should read 160 degrees inserted in the thick thigh meat when done
7Remove the turkey from the oven when the thermometer has popped out, the juices run clear when pierced in the thigh with a knife or a meat thermometer reading 160 degrees. Let the turkey rest 10 minutes before carving.