After turkey is defrosted (which takes 4 days in the refrigerator), remove the neck and giblets. Rinse and pat dry.

Coat each side of the turkey with olive oil and sprinkle with garlic salt, ground black pepper, poultry seasoning and rosemary.

Set in a roasting pan and place 8 pats of butter on top of the turkey and in between the wings and body.

Roast at 325 F., uncovered, in a convection oven for approximately 3 hours, or until internal temperature reaches 165 F. Cooking time may take longer in a conventional oven.

Baste the turkey with its own juices every 20-30 minutes. You may loosely tent with foil for remainder of time if the skin is getting too crisp at any point.

Let the turkey rest for a half hour, tented with foil, before carving and serving.

Make delicious turkey gravy with the drippings from the roasting pan (see my recipe for turkey gravy).