Thanksgiving Turkey Dinner (Print Version)

# Ingredients:

01 - A turkey between 12 and 18 pounds.
02 - One onion chopped in four (stuffing).
03 - One lemon divided into four pieces.
04 - Fresh rosemary, sage, thyme.
05 - Pepper and salt to taste.
06 - 3/4 cup softened butter.
07 - Six small garlic cloves, finely diced.
08 - One tablespoon table salt.
09 - Half a tablespoon black pepper.
10 - One tablespoon chopped thyme.
11 - One tablespoon chopped rosemary.
12 - A whole onion, quartered (for the base).
13 - Three celery stalks, cut into big pieces.
14 - Two large carrots, roughly chopped.

# Instructions:

01 - Let the turkey sit out for an hour. Remove the inside stuff.
02 - Turn the oven on to 325°F. Pat the turkey completely dry. Season the cavity, then fill it with onion, herbs, and lemon.
03 - Stir together the butter, garlic, herbs, salt, and pepper.
04 - Carefully slide butter underneath the skin.
05 - Rub the remaining butter across the turkey's outer surface.
06 - Place the turkey either on a rack or on top of the veggies.
07 - Roast at 15 minutes per pound until the temperature reads 158-160°F. Cover it if the skin cooks too fast.
08 - Let the turkey sit for half an hour before slicing.
09 - Keep the turkey drippings for making gravy.

# Notes:

01 - Bigger birds need way more time and butter.
02 - Double-check your oven temperature.
03 - Pan drippings make fantastic gravy.

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