Directions: |
Directions:Preheat oven to 325°F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Starting at the neck end, slide your hand between the skin and the breast meat to loosen the skin. Rub 2 to 3 tablespoons of butter over the breast meat under the skin. Place the turkey breast side up on a rack in a large roasting pan.
Mix at least 2 tablespoons salt and 1 tablespoon pepper in a small bowl. Tuck turkey wings under the bird. Liberally season the cavity with about 1 tablespoon of the salt and pepper mixture. Squeeze the juice of the lemons inside the cavity. Stuff the cavity with the lemon halves, 2 onion quarters, and the thyme.
Add the giblets, turkey parts, and water to the bottom of the roasting pan. Season the outside of the turkey with the remaining salt and pepper mix. Rub the outside with the remaining butter. Put turkey in the oven and roast until the thighs (test both thighs; do not touch bones) registers 170°F and the breast registers 160°F on an instant-read thermometer, about 3 ½ to 4 hours. Cover with foil if browning too fast.
Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan to make the gravy. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F). |
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