One raw turkey of desired weight
1/2 pound of butter (2 sticks)
10 sprigs of thyme
2 cloves of garlic, minced
(to taste) salt and pepper
1 tablespoon of lemon zest
1 lemon, thinly sliced
2 cups of apple cider
1 onion, sliced
Remove giblets and neck from the cavity of the turkey. It is important to chose a turkey that is not too big for your party; the bigger the turkey, the longer it will take to cook and the more likely that your turkey will be dry.
Gently run your hands beneath the skin of the turkey breasts so as to separate it from the meat but be careful not to tear or remove the skin, because this helps to seal in flavors.
Let butter soften, and combine butter, lemon zest, salt and pepper, garlic, And leaves from eight sprigs of thyme. Whip butter until soft and all ingredients combines. Spread butter underneath skin of breast, as well as all over the outside of the bird.
Pour apple cider and sliced onion in the bottom of a roaster pan. Place a rack in the bottom of the pan; place a few sliced lemons on top of the bird with the rest inside the cavity.
Remove automatic thermometer from the turkey. Place in a preheated 250-degree oven until breast meat reads 155 degrees and thigh meat reads 160 degrees.
Let the turkey rest for 10 minutes to allow the juices to redistribute and the turkey to finish cooking. Remove breast from carcass before slicing. Remove legs and wings and the joint and pull remainder of dark meat off the back of the turkey.