2 sticks (220g) butter, softened at room temperature
1 large bunch of fresh thyme, stems removed
1 small bunch of rosemary, stems removed
1 lemon, zested and juiced
6 garlic cloves, crushed
Salt, to taste
Freshly cracked pepper (Sikara White Pepper from Madagascar)
For the turkey:
11-15 lb. (5-6 kg) turkey
1 lemon, sliced
2 Tablespoons olive oil
Preheat the oven to 325°F (160°C).
Mix the butter, thyme, rosemary, lemon juice and zest, crushed garlic, white pepper and salt.
Remove the giblets from the turkey, and pat it dry, inside and out. Rub the butter inside turkey cavities, using your hand to gently lift the skin on the turkey breasts, and then stuff it with the thyme lemon garlic butter.
Place the additional thyme sprigs and lemon slices inside the turkey cavity.
Rub the turkey skin with olive oil and salt, tuck the wings underneath the turkey and tie the drumsticks together using cooking twine. Put the turkey in a large baking pan on a roasting rack.
Place the turkey in the oven and bake at 325°F (160°C) for 2 ½ hours. Check the turkey from time to time and cover the browned parts of the turkey with foil. Bake for 1 hour more, check the turkey temperature by inserting a meat thermometer into the thigh– the minimum internal temperature should be 165°F (75°C).
Once you have removed the turkey from the oven, tilt the turkey so that the inside juices drain into the pan. Carve the turkey and serve with your favorite side dishes.