For the Turkey:
one 12 to 20 Lb. turkey
1 onion, peeled and quartered
1 lemon, quartered
1 apple (your favorite kind), quartered
3/4 ounce container fresh rosemary*
3/4 ounce container fresh thyme*
3/4 ounce container fresh sage*
For the Herb Butter:
1 cup unsalted butter, softened
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 to 8 cloves garlic, minced
fresh chopped herbs
*substitute dried herbs, use 1 teaspoon dried herbs per 1 tablespoon fresh chopped herbs.
If the turkey is frozen: Thaw in the fridge, for 24 hours for every 5 pounds of Turkey, then remove the thawed turkey from the fridge 1 hour before roasting and let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven, then preheat your oven to 325.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon of rosemary, thyme, and half a tablespoon of sage. (You’ll use the remaining fresh herbs for stuffing)
Remove the turkey from the packaging and remove the neck and giblets from the inside of the bird. (Save them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion apple, and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts and smooth a few tablespoons of herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
To Cook Your Turkey:
Microwave the remaining herb butter mixture for 30 seconds (It doesn’t need to be completely melted just softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs, and wings.
Roast at 325 for about 13 to 15 minutes per pound, or until internal temperature (Tested on the middle of thigh and breast) reaches 165 degrees.
(Remove the turkey from the oven once it reaches 160 degrees. Then, tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees.)
Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Or, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20 to 30 minutes before carving and reserve any drippings and juice remaining in your roasting pan to make turkey gravy. Enjoy!
Note: for the best success use a timer and a good meat thermometer they will help to check for "doneness" and you can feel assured that the food has reached a safe temperature and is not overcooked.