Let the turkey sit out for about 1 hour to come to room temperature.
Preheat the oven to 400 degrees F.
Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with pepper inside and out.
Combine the butter, ginger, sesame oil, soy sauce scallions and garlic in a medium bowl. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side-up, on a rack in a roasting pan.
Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant read thermometer inserted in the thigh joint reaches about 155 degrees F, about 2 to 3 hours. Remove the foil and continue roasting until it reaches 165 degrees F in thigh, about 30 minutes more. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving. Garnish with whole scallions and whole slices of ginger if using.
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