Roast Turkey

Pre-heat oven to 325 degrees.

Rinse turkey, pat dry and place on a rack in a roasting pan.

Strip the rosemary leaves from the stems. Chop leaves from one sprig and set aside for later.

Mix onion, lemon and rosemary leaves and stuff into the cavity of the turkey.

Using your fingers, gently release the skin from the top of the breasts (keep your hand flat against the breast while doing this so as not to tear the skin). Stuff the butter pats as far under the skin as possible.

Rub entire bird with oil and sprinkle with salt, pepper and chopped rosemary.

Place turkey in oven and cook until it reaches an internal temperature of 170 degrees, basting every 30 minutes with the butter and juices in the bottom of the pan.

Take temperature reading from thickest part of the thigh close to the joint but not touching the bone. The turkey will take roughly 12 to 15 minutes per pound.