Preparation

Take the giblets out of the bird and brine the turkey in a sanitized 5 gallon bucket for 10 to 12 hours. 

Preheat the oven to 350° F.

Take the turkey out of the brine and pat it very dry.  Rub with the olive and place it on a roasting rack inside of a pan.  Roast it for 1 1/2 hours, and then start checking its internal temperature with a meat thermometer.  Take the bird out when the internal temperature in the thickest part of the thigh has reached 165° F.  This could take 2 to 2 1/2 hours depending on your oven and the size of the bird.  When the turkey has reached the internal temperature take it out and let it rest for 30 minutes before carving.