Preheat oven to 350º. Remove turkey from its plastic wrapping. Remove the giblets and neck from inside the cavity of the turkey. We usually discard these, however I know that many people use these parts of the turkey for things like gravy, etc.
Rinse the turkey under cold water, then pat dry. Season with olive oil and salt and pepper.
Roast for 10 to 15 minutes per pound or until internal temperature is 165º to 170º. Many turkeys come with a button that pops out when its done. To double check if its done, cut behind the leg, and if the juice comes out clear, its finished.
Let the turkey sit for 20 to 25 minutes and allow the juices to render before carving. This gives you a chance to reheat anything in the oven (e.g. mashed potatoes and squash) before serving.