1Heat oven to 325°F. Discard giblets and neck or reserve for another use.
2Fold wings across back of turkey so tips are touching. If turkey doesn’t have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present), or tie legs together with kitchen string, then tie to tail if desired. Place turkey, breast side up, on rack in roasting pan. Brush butter over turkey. Insert oven proof meat thermometer so tip is in thickest part of thigh but does not touch bone. (Do not add water or cover turkey.)
3Roast uncovered 3 hours to 3 hours 45 minutes. After roasting about 2 hours, remove leg band, cut band of skin or remove string holding legs to allow the inside of the thighs to cook thoroughly and evenly. Place tent of foil loosely over turkey to prevent excessive browning.
4Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter and cover with foil to keep warm. Reserve drippings if making gravy. Let turkey stand 15 to 20 minutes for easiest carving.