Move oven rack to lowest position. Heat oven to 325°F. Discard giblets and neck from turkey or reserve for another use. Using fingers, gently loosen skin covering turkey breast and thighs; spread butter evenly under skin. In small bowl, combine spices. Rub spice mixture over turkey skin. Fold wings across back of turkey so tips are touching.
Place turkey, breast side up, on rack in shallow roasting pan. Drizzle oil over turkey. Tuck legs under band of skin at tail, or tie together with heavy string, then tie to tail. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water to pan.
Roast uncovered 2 hours. Cut band of skin or remove string holding legs, to allow the inside of the thighs to cook thoroughly and evenly. Roast 2 hours 15 minutes to 2 hours 45 minutes longer or until thermometer reads 165°F and legs move easily when lifted or twisted (cover loosely with foil if necessary to prevent overbrowning). Remove turkey from oven; let stand 15 minutes before carving.