Ingredients

The following ingredients have 4 Servings
  • 1 Turkey (15-16 pounds, or adjust cook time to size)
  • 1 cup Turkey Seasoning
  • ½ cup Butter (softened)
  • 3 White or Yellow Onions (sliced into quarters)
  • 2 Lemons (sliced into wedges)
  • 8 Garlic Cloves
  • 5 Rosemary sprigs
  • ½ cup Fresh Thyme
  • ½ cup Fresh Sage Leaves

Instruction

  • Remove the turkey from the refrigerator 1 hour before roasting.
  • 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.
  • Rub the butter and spice rub all over the turkey, including under the skin of the breasts.
  • 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.