Instructions
Remove the turkey from the refrigerator 1 hour before roasting.
1 Turkey
Preheat the oven to 325°F.
Pat the turkey dry with paper towels.
Remove the neck and giblets.
Season the cavity of the turkey with salt and pepper.
Fill the cavity with half of the following: quartered onions, lemons, cloves of garlic, and the fresh herbs.
3 White or Yellow Onions,2 Lemons,8 Garlic Cloves,5 Rosemary sprigs,½ cup Fresh Thyme,½ cup Fresh Sage Leaves
Rub the butter and spice rub all over the turkey, including under the skin of the breasts.
½ cup Butter,1 cup Turkey Seasoning
Place the turkey, breast side up, on a rack in a roasting pan and tuck the wings under the turkey, and tie the ends of the turkey legs together with kitchen twine.
Arrange the remaining onions, garlic, and herbs around the turkey.
Place the turkey in the oven and roast for 15 minutes per pound.
Check the turkey a couple times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil.
Check the temperature at the meatiest part of the thigh and breast to ensure it has reached 165°F.
Loosely cover the turkey with foil and let it rest for 15 minutes before carving.
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