Remove your bird from the brine solution and rinse it under cold water to remove the excess salt. Pat the bird dry.
Place your bird on a roasting rack in a covered pan or an electric roaster.
Use your hands or a basting brush to coat the entire bird in olive oil to help seal in the juices.
Rub the ground herbs over the outside and inside of the bird.
Place aluminum foil over the top of the turkey to prevent over-browning the breast meat.
Place the covered pan in the oven at 350 degrees Fahrenheit.
Baste the bird occasionally with the drippings.
For a finished bird with crispy skin, raise the temperature to 400 degrees Fahrenheit for the last half hour to hour of the roasting time and remove the aluminum foil and lid.
Roast the bird for approximately 13 minutes per pound (without stuffing), until the internal temperature is 160 degrees Fahrenheit when tested with a meat thermometer in the thickest part of the thigh.
Allow the bird to cool for 10 to 15 minutes before slicing.