Juicy Roast Turkey (Print Version)

# Ingredients:

01 - 1 large onion, cut into chunks.
02 - 1 (12-20 pound) turkey, fully thawed.
03 - 1 big apple, chopped into quarters.
04 - 3 fresh garlic cloves, skins removed.
05 - 1 mid-sized lemon, thinly sliced.
06 - 2 sprigs fresh thyme.
07 - 2 fresh rosemary sprigs.
08 - ½ cup softened butter.
09 - 1 tablespoon oregano (dried).
10 - 1 tablespoon sage (dried).
11 - 1 tablespoon rosemary (dried).
12 - 1 tablespoon thyme (dried).
13 - ½ teaspoon black pepper.
14 - 1 teaspoon table salt.

# Instructions:

01 - Set turkey in the refrigerator and let it defrost for 3-7 days beforehand.
02 - Turn oven on to 325°F. Take out the giblets, pat the turkey dry, and fold the wings under.
03 - Fill the inside of the turkey with apple, garlic, onion, lemon, rosemary, and thyme.
04 - Combine butter with salt, pepper, and dried herbs until well mixed.
05 - Spread the butter mixture all over the turkey, including under its skin. Tie the legs together snugly.
06 - Set the turkey breast-side up in a roasting pan, then place the thermometer in the thickest part of the breast.
07 - Bake for 15 minutes per pound, making sure the temperature hits 165°F inside.
08 - Let the turkey sit for about 20 minutes before slicing.

# Notes:

01 - Let the turkey defrost 24 hours for every 4-5 pounds.
02 - Pop-up thermometers should be removed if they're included.
03 - Clear running juices mean the turkey's ready.