Let turkey rest at room temperature 1 hour before you cook it.
Preheat oven to 350 degrees (F)
Remove any giblets, etc. from the cavity of the turkey.
Use a paper towel to dab the inside and the outside of the turkey so that the skin is dry.
Melt 2 TBSP butter in small dish and then add herbs and lemon juice. I often add some of the zest of the lemon peel, too.
Cut the onions and lemons in half and place in the cavity of the turkey along with sprigs of fresh parsley.
Add 6 slices of butter under the skin of the turkey. You can gently lift the skin and slide the butter under the skin. Be careful not to break the skin away from the turkey.
Pour the butter mixture on the skin of the turkey and rub onto the skin.
Salt and pepper the turkey all over.
Place turkey in a large roasting pan. I like to tie the legs together with twine, but that step is optional.
Bake for 2 1/2 to 3 1/2 hours or until the thickest part of the turkey reads 165 degrees (F) on a meat thermometer. Cover turkey loosely with aluminum foil if turkey is browning too much on the outside.
Remove turkey from oven and let set for 30 mins. before serving.
Slice and enjoy!
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