Ingredients:

• 1 whole turkey (12-15 pounds)
• Salt and freshly ground black pepper
• 1 onion, quartered
• 1 lemon, quartered
• 4-6 cloves of garlic, peeled
• 4-6 sprigs of fresh herbs (thyme, rosemary, and sage)
• 1/2 cup (1 stick) unsalted butter, softened
• Optional: Stuffing of your choice (or ingredients for stuffing)

Instructions:

1. Preparing the Turkey:

a. Preheat your oven to 325°F (163°C).

b. Remove the turkey from its packaging and pat it dry with paper towels. Make sure to remove any giblets or neck from the cavity.

c. Season the inside of the turkey cavity with salt and pepper.

d. If you’re using stuffing, prepare it according to your preferred recipe and stuff the turkey’s cavity. Be sure not to overstuff, as it can affect even cooking.

e. Tie the turkey’s legs together with kitchen twine to help it cook evenly.

2. Seasoning and Buttering:

a. Season the outside of the turkey generously with salt and pepper.

b. Rub the softened butter all over the turkey, including under the skin if possible. This will help keep the meat moist and add flavor.

c. Place the onion, lemon quarters, garlic cloves, and fresh herb sprigs inside the turkey cavity.

3. Roasting the Turkey:

a. Place the turkey on a roasting rack inside a large roasting pan, breast side up.

b. Tent the turkey loosely with aluminum foil.

c. Calculate the cooking time based on the turkey’s weight. A general guideline is to roast the turkey for about 13-15 minutes per pound (28-33 minutes per kilogram).

d. Roast the turkey in the preheated oven. About halfway through the cooking time, remove the foil to allow the skin to brown and crisp up.

e. Use a meat thermometer to check the internal temperature of the turkey. It should reach 165°F (74°C) in the thickest part of the thigh and the stuffing (if used). This may take around 3 to 4 hours or more depending on the turkey’s size.

4. Resting and Carving:

a. Once the turkey reaches the desired temperature, carefully remove it from the oven.

b. Tent the turkey loosely with foil and let it rest for at least 20-30 minutes. This allows the juices to redistribute, resulting in a juicier turkey.

c. After resting, carve the turkey and serve it with your favorite side dishes.