Place the turkey in a roasting pan. Rub the olive oil under the skin
of the turkey. Tuck the wings back, under the bird and truss it.
5. Place the turkey in the oven and roast until the skin is golden brown and crisp, the juices run clear when the thigh is pierced with a sharp knife, and a meat thermometer reads 170°F, about 3 hours. While it cooks, occasionally baste the turkey with the juices that collect in the roasting pan.