Easy Thanksgiving Turkey Recipe by Lauren Allen from Tastes Better from Scratch.

Ingredients

• 1 12-20 pound turkey*
• 1 onion, peeled and quartered
• 1 lemon, quartered
• 1 apple (your favorite kind), quartered
• .75 ounce container of fresh rosemary*
• .75 ounce container of fresh thyme*
• .75 ounce container of fresh sage*

Directions

1. Thaw the Turkey: For a frozen turkey, allow 24 hours of thawing time in the fridge for every 5 pounds. For extra safety, add an extra day.
2. Prepare for Roasting: Take the thawed turkey out of the fridge 1 hour before roasting to let it reach room temperature. Adjust your oven rack to center the turkey, and preheat the oven to 325°F.
3. Make Herb Butter: Mix room-temperature butter with minced garlic, salt, pepper, 1 tablespoon each of fresh chopped rosemary and thyme, and ½ tablespoon of sage. Save remaining herbs for stuffing.
4. Prep Turkey: Remove the packaging and take out the neck and giblets (reserve for gravy or discard). Pat the turkey dry with paper towels.
5. Season and Stuff: Season the turkey cavity with salt and pepper. Fill with quartered lemon, onion, apple, and extra herbs.
6. Add Butter Under the Skin: Gently loosen the skin above the breasts and spread a few tablespoons of herb butter underneath.
7. Set Up in the Pan: Tuck the wings under the bird and place it on a roasting rack inside a roasting pan.
8. Butter the Exterior: Soften the remaining herb butter in the microwave for about 30 seconds. Brush it over the entire turkey, including the legs and wings.
9. Roast the Turkey: Roast at 325°F for about 13-15 minutes per pound. Insert a thermometer in the thigh and breast; it should reach 165°F. (If removed at 160°F, it will continue cooking under foil to reach 165°F.)
10. Tip: Check halfway through roasting. Once the skin is golden, cover the top with foil to prevent overcooking. Alternatively, start with foil tented and remove during the last hour for browning.
11. Rest and Carve: Let the turkey rest for 20-30 minutes before carving. Reserve drippings for gravy.