A classic and simple herb and garlic infused turkey sure to please every guest at your table.
Preheat oven to 325°F.
Remove wrapping, giblets and neck from fully defrosted turkey. Pat dry. Place, breast side up, on rack in a large roasting pan.
Combine parsley, garlic and salt in bowl. Carefully lift skin over breast and stuff parsley mixture under skin. Replace skin and brush turkey with oil. Place in oven and roast for 3 to 4 hours until internal temperature of breast meat is 165°F. on meat thermometer and thigh meat is about 160°F. If turkey skin becomes too dark, loosely cover with a foil tent.
Remove turkey from oven and let stand for 30 minutes before carving.