Perfect Roast Turkey (Printable Version)

# What You'll Need:

01 - A whole turkey (12-20 pounds), fully thawed.
02 - 1 onion, cut into quarters.
03 - 3 whole garlic cloves, skin removed.
04 - 1 large apple, sliced into quarters.
05 - A medium lemon, cut into thin rounds.
06 - A couple of rosemary sprigs.
07 - Two sprigs of fresh thyme.
08 - Half a cup of softened butter.
09 - 1 tablespoon of dried oregano.
10 - 1 tablespoon dried thyme.
11 - 1 tablespoon of dried rosemary.
12 - A tablespoon of dried sage.
13 - 1 teaspoon of plain salt.
14 - Half a teaspoon of ground black pepper.

# Preparation Steps:

01 - Pop the turkey into the fridge and let it sit there for 3 to 7 days to defrost.
02 - Set the oven to 325°F. Remove giblets, pat the turkey dry, and fold its wings underneath.
03 - Fill the inside of the turkey with chunks of onion, pieces of garlic, apple quarters, lemon slices, and sprigs of rosemary and thyme.
04 - Stir together the softened butter, dried herbs, salt, and pepper.
05 - Coat the turkey in the herb butter, making sure it gets under the skin. Tie up the legs securely.
06 - Place the turkey breast-side facing up in a roasting pan. Stick a thermometer into the thickest part of the breast.
07 - Bake for about 15 minutes per pound. Check that the temperature hits 165°F inside the turkey.
08 - Let it sit for 20 minutes to cool down a bit before cutting into it.

# Additional Tips:

01 - Give 24 hours per 4 to 5 pounds of turkey to thaw.
02 - Take out the pop-up thermometer if you find one.
03 - Turkey is ready when the juices come out clear.

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