- 1 whole turkey, fully defrosted (10-12 lbs)
- 1 lemon, halved
- 1 onion, quartered
- 1 head garlic, cut in half crosswise
- 1 small bunch fresh thyme
- Salt and ground black pepper, to taste
- 1 tbsp olive oil
Let turkey rest at room temperature 30 minutes before preheating oven to 350 degrees. Remove and discard giblets and neck from turkey. Trim excess fat. Place in a large roasting pan.
Season cavity with salt and pepper. Stuff with lemon, onion, garlic, and thyme. Rub outside all over with olive oil, then season with additional salt and pepper. Tuck wings behind bird and tie legs together with string.
Bake about 13 minutes per pound, 2 hours and 10 minutes to 2 hours and 45 minutes, until a meat thermometer inserted into the thickest part of thigh registers at least 155 degrees (residual heat will bring turkey up to safe internal temperature of 165 degrees).
Remove from the oven and tent with foil. Let rest 30 minutes before carving.
8 servings