Instructions for prepping turkey

*Be sure to thaw your turkey for up to 5 days in the refrigerator depending on the size.

1. Unwrap your turkey from the plastic. Take all packaging off. Remove neck and bag of giblets from the cavity.
2. Rinse your bird with cold water until the water runs clear. Be sure to rinse inside the cavity as well.
3. Pat dry the entire turkey with paper towel, inside and out. Make sure the turkey is dry.
4. Generously salt the inside cavity.
5. Prep your herbed butter by combining all ingredients. Mash with a fork until it is well combined.
6. Separated the skin from the meat by moving your fingers along the meat under the skin. Push from the front and the back. Be careful as to not rip the skin. 
7. Spread the herbed butter under the skin all over the meat. With the remaining butter spread it all over the skin.
8. Stuff the turkey with lemon, onion, garlic and herbs.
9. Fold a large square of tin foil to make a triangle. Rub olive oil on one side. Place the foil oil side down onto the turkey and press to form. Then remove, you’ll need this later.

Instructions for roasting turkey

1. Preheat the oven to 450 degrees. Move the rack to the bottom of the oven.
2. Once prepped, place the turkey in the oven uncovered for 15 minutes.
3. Remove from oven and quickly baste the turkey with the melted butter from the bottom of the pan. You can use a baster or tilt the pan and collect the drippings with a spoon.
4. Apply the tinfoil triangle to the turkey.
5. Reduce oven to 350 degrees and bake for 15 minutes per pound or about 2 1/2 hours.
6. Every 30 minutes remove the turkey and quickly baste the breast area with the drippings.
7. Once the turkey is fully cooked (meat registered at 165 degrees if using a thermometer)
8. When finished roasting, transfer the turkey to a platter and cover with tin foil. Let the turkey rest for AT LEAST an hour! (Keep those drippings to make amazing turkey gravy)