Easy, No-Fuss Thanksgiving Turkey

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1. 1Step 1: If the turkey is frozen, thaw it in the fridge, allowing 24 hours for every 5 pounds of turkey. Give yourself 1 extra day to be safe.
2. 2Step 2: Remove the thawed turkey from the fridge 1 hour before roasting to let it come to room temperature.
3. 3Step 3: Adjust the oven rack so the turkey will sit in the center of the oven. Preheat the oven to 325 degrees F.
4. 4Step 4: Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. You will use the remaining fresh herbs for stuffing inside the cavity of the turkey.
5. 5Step 5: Remove the turkey from packaging and remove the neck and giblets from inside the cavities of the bird. Reserve them for gravy if you want, or discard them. Pat the turkey very dry with paper towels.
6. 6Step 6: Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple, and leftover herbs.
7. 7Step 7: Use your fingers to loosen and lift the skin above the breasts on the top of the turkey, and smooth a few tablespoons of the herb butter underneath.
8. 8Step 8: Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan.
9. 9Step 9: Microwave the remaining herb butter mixture for 30 seconds, it does not need to be completely melted, just really softened. Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs, and wings.
10. 10Step 10: Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature inserted in the middle of the thigh and breast reaches about 165 degrees. Tent it with foil and let it rest on the counter, then move it to a large cutting board inside a sheet pan to catch any extra turkey juices while carving.
11. 11Step 11: Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking, take the foil off to let the turkey brown.
12. 12Step 12: Allow the turkey to rest for 20-30 minutes before carving.
13. 13Step 13: Reserve any drippings and juice remaining in the roasting pan to make turkey gravy.