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What You Need:

• 1 (15 lb.) whole turkey, thawed
• 2 lemons cut in halves
• 1 tsp. salt
• 1 tsp pepper
• 1 onion, quartered
• 2 celery stalks, cut in chunks
• 2 carrots cut in chunks
• 2 parsnips cut in chunks
• 1/2 tsp. parsley
• 3 tbsp. butter, melted

How to Make It:

1. Place the oven on 400 degrees and allow it to heat while preparing the turkey.
2. Remove the giblets and neck from the turkey and save for another use or discard.
3. Run under cool water both inside and out and pat dry.
4. Use 2 lemon halves and rub the inside of the turkey squeezing the juice into the turkey as you rub.
5. Sprinkle the turkey cavity with 1/2 tsp. salt and 1/2 tsp. pepper being sure to cover well.
6. Place the onion, celery, carrots and parsnips into the cavity of the turkey.
7. Sprinkle with the parsley.
8. Tie the legs together with twine and secure the neck skin over the back of the turkey.
9. Rub the remaining 2 halves of lemon over the outside of the turkey again squeezing out the juice as you rub.
10. Baste the turkey all over on the outside with the melted butter.
11. Sprinkle the remaining salt and pepper over the turkey.
12. Place the turkey, breast side down, on a rack in a large shallow roasting pan.
13. Put the turkey into the preheated oven for 30 minutes.
14. Reduce the heat of the oven to 350 degrees and continuing roasting 2 hours.
15. Reduce the heat again to 225 degrees and turn the turkey over so the breast will brown.
16. Continue roasting 1 hour 30 minutes or until the internal temperature reaches 170 degrees in the breast area of the meat.
17. Allow the turkey to rest 30 minutes before carving.

Serves 15