-
1
Preheat the oven to 325 degrees F.
-
2
Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan.
-
3
Pat the turkey dry with paper towels.
-
4
Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin.
-
5
(Be careful not to do this with rings on your fingers!)
-
6
Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
-
7
Sprinkle the cavity generously with salt and pepper.
-
8
Place half of the thyme sprigs in the cavity along with the onion and garlic.
-
9
Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
-
10
Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper.
-
11
Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey.
-
12
Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all!
-
13
About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
-
14
Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes.
-
15
Carve and serve with the pan juices.
