12-14-pound turkey, fresh or frozen (thawed)
1 medium onion, peeled and quartered
1 lemon, halved
2 Tbs olive oil
6 large sprigs fresh rosemary
6 large sprigs fresh sage
6 large sprigs fresh thyme
1 tsp salt
Freshly ground black pepper

Preheat oven to 425 degrees.
Remove giblets and neck from inside the turkey and reserve to make stock if you like.
Rinse turkey inside and out with cold water. Pat dry with paper towels.
Place onion, half a lemon and 4 sprigs of each herb inside the bird’s cavity.
Secure legs with kitchen string. Place turkey breast side up on roasting rack in pan. Squeeze lemon half into a small bowl. Brush bird with lemon juice and olive oil, and add salt and pepper.
Place in oven and roast for 15 minutes at 425 degrees F.
Reduce heat to 325 degrees F. Baste turkey frequently with pan juices plus lemon and oil, and roast until a meat thermometer inserted in the thickest part of the thigh reaches 180 degrees – about 3 to 3 3/4 hours.
Remove turkey from oven and let stand for 15 minutes. Transfer to a warm platter and garnish with remaining herbs.

Servings: 12