Juicy Herbed Turkey (Print Version)

# Ingredients:

01 - Thawed turkey, 12-20 pounds.
02 - 1 onion, medium-sized, cut into quarters.
03 - 3 garlic cloves, whole and peeled.
04 - 1 big apple, cut into large pieces.
05 - 1 lemon, medium-sized, sliced into rounds.
06 - A couple of fresh rosemary sprigs.
07 - A couple of fresh thyme sprigs.
08 - Softened butter, ½ cup.
09 - Dry thyme, 1 tablespoon.
10 - Dry oregano, 1 tablespoon.
11 - Dry rosemary, 1 tablespoon.
12 - Dry sage, 1 tablespoon.
13 - Salt, 1 teaspoon.
14 - Pepper, ½ teaspoon.

# Instructions:

01 - Start defrosting the turkey in your fridge 3-7 days before cooking.
02 - Heat up the oven to 325°F. Get rid of giblets, pat the bird dry, and fold its wings underneath.
03 - Fill the inside of the turkey with the onion pieces, garlic cloves, apple, lemon slices, and fresh herbs like rosemary and thyme.
04 - Combine the soft butter with the dried thyme, oregano, rosemary, sage, along with salt and pepper.
05 - Use the herbed butter to coat the turkey, including underneath its skin. Secure the legs by tying them together.
06 - Put the turkey, breast side up, in a roasting pan. Place the thermometer in the thickest part of the breast.
07 - Bake for about 15 minutes per pound until you hit 165°F inside.
08 - Leave the turkey alone for 20 minutes to rest before you start carving it.

# Notes:

01 - For every 4-5 pounds of turkey, give it 24 hours to thaw.
02 - Take out the pop-up thermometer if it came with one.
03 - The juices should be clear when the turkey's fully done.

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