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1
Take the turkey out of the fridge and allow it to come to room temperature for 30 minutes.
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2
Preheat the oven to 450 F.
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3
Prep your ingredients.
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4
In a medium sized bowl, stir together softened butter, olive oil, herbs, and lemon zest.
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5
Place the salt and pepper in two shallow bowls and lay out all the other ingredients so theyre ready to go.
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6
Youll probably want to remove any rings and roll up your sleeves at this point because youre about to get up close and personal with this turkey.
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7
Ready?
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8
Rinse the turkey under cold water and make sure to remove any gravy packets and the giblets.
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9
Place the turkey in a roasting pan and pat dry with paper towels.
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10
Make sure to dry the top, inside the cavity, and the underside of the turkey.
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11
Grab a hunk of the butter mixture and rub it all over the turkey, over the wings and breast, underneath, and in the cavity.
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12
Then take your fingers and work more of it under the skin (I told you we were going to get up close and personal, right?).
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13
Rub some butter under the skin of the breast as well.
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14
Sprinkle the salt and pepper evenly all over the bird and inside the cavity.
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15
You probably wont use all the salt or pepper, but the bird should look like a light snow has fallen all over it.
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16
Stuff the onions, celery, garlic and halved lemon in the cavity, then place the bird in the oven.
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17
Bake the turkey at 450 F for 30 minutes then turn the heat down to 350 F, tent with foil, and continue to cook for 1 1/2-2 hours.
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18
Take the bird out after 1 1/2 hours and insert a thermometer into the thickest part of the breast.
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19
You want the breast to register 165 F before removing it from the oven.
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20
If its at 150 F, you know youre getting close so check every 10-15 minutes from there.
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21
Remove the foil for the last 30 minutes of baking, unless its getting too browned.
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22
Once the thermometer registers 165 F, remove the turkey from the oven, and allow to stand for 30 minutes before carving.
