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What You Need:

• 1 (12 lb.) whole turkey, thawed
• 6 tbsp. unsalted butter, softened
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 tsp. thyme
• Juice from one fresh lemon
• Juice from one fresh orange
• 1 onion, quartered
• 2 stalks of celery cut in large pieces
• 3 bay leaves
• 2 garlic cloves, unpeeled
• 2 C chicken broth

How to Make It:

1. Clean the turkey by removing the giblets and neck and running the turkey under cool water both inside and out.
2. Pat the turkey dry with paper towel being sure to also dry the inside of the turkey well.
3. Set the oven temperature on 325 degrees and allow the oven to heat while preparing the turkey.
4. Place the butter in a small mixing dish and add the salt, pepper and thyme.
5. Pour the juice from the lemon and orange into the dish.
6. Stir until combined noting that not all of the juice will incorporate into the butter.
7. Spread the butter over the outside and inside of the turkey being sure to cover the whole turkey.
8. Place the prepared onion, celery, bay leaves and garlic into the cavity of the turkey.
9. Secure the skin to the back of the turkey, turn the wing tips in and tie the legs together with twine.
10. Fill a roasting pan with the broth, place a rack in the pan and place the turkey on the rack.
11. Roast the turkey 45 minutes being sure not to open the oven during this time.
12. After 45 minutes, baste the turkey with the pan juices.
13. Continue roasting 2 hours basting every 20 minutes.
14. The turkey is done when the internal temperature of the thigh reaches 180 degrees.

Serves 12