Thanksgiving Turkey Done Right (Print Version)

# Ingredients:

01 - 1 big turkey, about 12-18 pounds.
02 - 1 lemon, chopped into 4.
03 - 1 onion, quartered (for stuffing).
04 - Sprigs of fresh rosemary, sage, and thyme.
05 - Salt and black pepper.
06 - 1 onion, cut into quarters (for the base).
07 - 6 garlic cloves, minced.
08 - 3/4 cup softened butter.
09 - 3 celery stalks, chopped big.
10 - 2 carrots, roughly chopped.
11 - 1 spoonful chopped thyme.
12 - 1 spoonful chopped rosemary.
13 - 1 big spoon of salt.
14 - A half spoon of pepper.

# Instructions:

01 - Leave the turkey at room temp for 1 hour. Get rid of the stuff inside.
02 - Crank up the oven to 325°. Pat the turkey dry, season inside, then pack it with onion, lemon, and herbs.
03 - Stir butter, garlic, salt, pepper, and chopped herbs together well.
04 - Carefully slide butter underneath the skin.
05 - Use the rest of the butter to coat the outside completely.
06 - Place the turkey on a rack or sit it on top of the veggies.
07 - Bake for about 15 minutes per pound till it hits 158°-160°. Cover if it's browning too quick.
08 - Once done, let it rest for 30 minutes before carving.
09 - Don't toss the juices in the pan. Save 'em for gravy!

# Notes:

01 - Bigger birds call for extra butter and longer cooking.
02 - Make sure your oven's accurate.
03 - The drippings make unbeatable gravy.

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