Wash your turkey really well. I rub mine with salt and rinse it really, really well. The water needs to run clear. Dry your bird well.

Make sure you check the turkeys neck and behind and make sure that you leave nothing left inside. This is what you are looking for. Some people save these “treats” to make gravy. I do not, so I toss them. I know that some grandmothers just died inside by me typing that. I know that mine would.

Mix together the butter, herbs, salt, pepper, and lemon zest.

Quarter a few lemons, oranges and onions. The amount that you will need depends on how large your bird is. This is a pretty small turkey. I am using a ridiculously large roasting pan with a rack. I love this pan and the rack really makes this job a whole lot easier.

Stuff the inside with the citrus and onions. You want to pack it full, but not so full that air cannot circulate around the inside. I put some herbs in there because it looks pretty. If I can make uncooked poultry look pretty, I will try my hardest.

Criss-cross the turkeys legs and tie it with some cooking twine.

See this little wing sticking out? We need to tuck that underneath. Just stick it underneath the bum and cover the loose skin around the neck.

Slather the bird with butter. Season with salt and pepper.

Cook the turkey in a preheated 325 degree oven. When the turkey is about 2/3 of the way done, cover it in tin foil. This will help your turkey from getting too brown. The turkey is done when a thermometer inserted into the thigh (not touching the bone) reaches 180 degrees. The juices will run clear. And your house will smell amazing and like Thanksgiving.

Let stand for 15 to 20 minutes before you carve.