- ¼ pound (1 stick) butter
- 1 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme leaves
- 1 fresh turkey (10 to 12 pounds)
- black pepper
- 1 large bunch fresh thyme
- 1 whole lemon, halved
- 1 onion, quartered
- 1 garlic, halved crosswise
- Preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan.
- Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture.
- Set aside.
- Take the giblets out of the turkey and wash the turkey inside and out.
- Remove any excess fat and leftover pinfeathers and pat the outside dry.
- Place the turkey in a large roasting pan.
- Liberally salt and pepper the inside of the turkey cavity.
- Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic.
- Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
- Tie the legs together with string and tuck the wing tips under the body of the turkey.
- Roast the turkey about 2½ hours, or until the juices run clear when you cut between the leg and the thigh.
- Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
- Slice the turkey and serve.