Preheat the oven to 425ºF, placing the rack in the lower middle position. Set aside a roasting pan fitted with a rack, or alternatively a baking sheet with wire rack.

If using fresh thyme, remove the leaves from the sprigs. In a small bowl, combine the thyme with 2 tablespoons softened butter and ½ teaspoon salt.

Pat dry the turkey with paper towels and place on a work surface. With the turkey skin-side down, rub with ½ teaspoon salt and pepper.

Flip the turkey so it’s skin side up. Push your fingertips beneath the skin to loosen slightly without detaching. Then spread the butter mixture evenly beneath the skin to coat, taking care to not separate the edges of the skin from the meat. (This will help keep it juicy.)

Transfer the turkey to the prepared pan. Rub the outside with the oil and season with the remaining ½ teaspoon salt and ½ teaspoon pepper. If using a wireless thermometer, insert the probe into the center of the breast.

Place in the oven to roast at 425ºF for 20 minutes. Baste the turkey with pan juices, if any.

Turn the oven temperature down to 325ºF. Cook until the internal temperature reaches 160ºF to 165 ºF in the center. Total roasting time will be 20 to 25 minutes per pound, depending on size and whether it’s boneless or bone-in.

Remove from the oven and transfer to a plate. Cover with foil or another plate to keep warm. Let the turkey rest for 10 minutes to allow the juices to redistribute before slicing.