With wads of paper towels in both hands, lift the turkey at the neck and tail ends and flip it breast side up. Continue roasting until a thermometer inserted in the thickest part of the thighs reads 170°F, another 2 to 2-1/2 hours. While the turkey roasts, baste it every 30 minutes or so with oil, butter, or pan drippings and rotate the pan occasionally for even browning. Transfer the turkey to a carving board or platter, tent it loosely with foil, and let it rest for 20 to 30 minutes while you make the gravy. Remove the trussing strings before carving.