Let turkey rest at room temperature for 1 hour.
Transfer oven rack 1 level below center and pre-heat the oven to 350°F near end of resting.
Remove neck and giblets from turkey and remove any pin feathers left behind; pat outside of turkey dry, with paper towels, and dry inside as well; tuck wings under turkey.
Season cavity well with salt and pepper.
In a mixing bowl stir together butter, lemon zest, thyme and rosemary.
Using the back end of a wooden spoon, starting at the back end of the turkey, carefully separate the skin from the breast leaving skin intact between breasts, front area and sides, be careful not to tear skin or butter will melt out as it bakes.
Transfer turkey to a large roasting pan with a roasting rack.
Using the end of the spoon again, stuff and spread about 1/3 of the total butter into each portion and rub hands over turkey skin to smooth around.
Rub remaining 2/3 of the butter all over the turkey, except underside; season well with salt and pepper.
Stuff onion, garlic and parsley into cavity of turkey; eliminate this step if using your favorite turkey stuffing recipe.
Tie legs together with kitchen twine if you want a better presentation.
Bake in the pre-heated oven until thickest portion of thigh, without touching bone, registers 165°F on a probe thermometer or instant read thermometer; about 2 hours 20 minutes to 3 hours 30 minutes; tent top of turkey with aluminum foil during baking, as needed, to prevent excessive browning.
General rule, for roasting a fully thawed turkey, is 15 minutes per pound for an unstuffed turkey and 20 minutes per pound for one that is stuffed.
Let turkey rest 30 minutes, or more, prior to carving.
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