1 (13-lb) WHOLE TURKEY, fresh or thawed
1 Medium onion, qtered
1 Large lemon, qtered
1/4 c canola oil
1 tsp dried thyme leaves
1 tsp dried tarragon
1 tbsp dried rosemary, crushed
1 tsp kosher salt
1/2 tsp freshly ground black pepper
As needed Lemons and fresh herbs for garnish
Remove giblets and neck. Pat dry. Place onion and lemon quarters in the neck and body cavities.
In a small bowl, mix oil with seasonings. With your finger tips, gently loosen skin from the breast without pulling it off. Place 1 tablespoon herb mixture under skin, replace skin. Rub the cavities and the outside of turkey with remaining herb mixture.
Place turkey, breast side up, on a rack in a large shallow roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh.
Cover loosely with foil. Roast in a preheated 325 degrees F oven for 2-1/2 hours. Remove the foil. Baste with pan juices. Continue cooking, uncovered, for about another hour or until the meat thermometer registers 165 degrees F in the thigh.
Allow to rest for 15-20 minutes before carving.
Garnish platter with lemons and fresh herbs.
Serving Size 3 Ounce serving without skin
Total Calories 143
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 68 g
Sodium 135 mg
Protein 25 g