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1
Preheat the oven to 350 degrees F.
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2
Take the giblets out of the turkey and wash the turkey inside and out.
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3
Remove any excess fat and leftover pinfeathers and pat the outside dry.
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4
Place the turkey in a large roasting pan & liberally salt and pepper the inside of the turkey cavity.
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5
Stuff the cavity with the thyme, lemon, 1 onion, quartered, and the garlic.
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6
Brush the outside of the turkey with the butter and sprinkle again with salt and pepper.
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7
Tie the legs together with string and tuck the wing tips under the body of the turkey.
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8
Peel and slice the remaining onions, toss them with olive oil, and scatter them around the turkey.
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9
Roast the turkey for 1 hour.
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10
Toss the carrots, potatoes, and fennel with the olive oil and add to the roasting pan.
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11
Return the pan to the oven and continue to roast for about 1 1/2 hours more, or until the juices run clear when you cut between the leg and the thigh.
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12
Remove the turkey to a cutting board and cover with foil for 20 minutes.
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13
Stir the vegetables and return the pan to the oven.
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14
Continue to cook the vegetables while the turkey rests.
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15
Slice the turkey and serve on a platter with the roasted vegetables.
