Thanksgiving Turkey

12-15 pound turkey

1 stick butter

2 lemons: 1 juiced; 1 cut in half
fresh thyme (1tsp + 1 bunch)

1 onion, quartered

1 head of garlic, cut in half crosswise

salt

pepper

1. The Sunday before Thanksgiving, move turkey from freezer to refrigerator. Let thaw on pan with sides that will catch juices.
2. Thanksgiving morning, check to make sure turkey is defrosted. If it is not, submerge in water in sink.
3. 1 hour prior to roasting, remove from refrigerator/sink
4. Remove wrapper and giblets
5. Rinse with cold running water, drain, pat dry with paper towels, place on roasting pan
6. Preheat oven to 400
7. In a saucepan, melt the butter, juice of 1 lemon and 1 tsp of thyme leaves. Set aside.
8. Season inside and outside of bird with salt and pepper
9. Stuff cavity with a bunch of thyme, halved lemon, quartered onion, halved garlic
10. Soak cheesecloth in butter mixture. Drape over turkey.
11. Bake at 400 for 30 minutes
12. Baste the bird, turn down oven to 325.
13. Baste every 30 minutes
14. Roast for 3 to 3-1/2 hours total
15. To check for doneness, thigh temperature should be 180. Thermometer should be placed in thigh, not touching bone, pointing into body cavity. Check temperature on both sides.
16. Let stand 15 minutes before carving