| • | Preheat the oven to 325 degrees F.
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| • | Remove giblets and neck from turkey.
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| • | Wash turkey with cold running water and drain well.
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| • | In a blender, combine lemon juice and olive oil.
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| • | While blending, drop in garlic cloves one at a time and slowly add lemon zest, blend till mixture is pureed.
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| • | Inject marinade into all parts of the thawed turkey with an injector, strain marinade if it is too thick to pass through the injector.
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| • | Lightly rub the turkey to distribute marinade.
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| • | Place turkey in a big plastic bag, close the bag and refrigerate it overnight.
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| • | Take out the turkey and drain excess marinade.
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| • | Scrape off the excess marinade and discard.
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| • | Fold the neck skin and fasten to the back with 1 or 2 skewers and fold the wings under the back of the turkey and return the legs to tucked position.
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| • | Place the turkey, breast side up, on a rack in a big shallow roasting pan.
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| • | Massage the turkey with salt and pepper.
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| • | Insert the oven-safe meat thermometer into the thickest part of the thigh, carefully so the pointed end of the thermometer does not touch the bone.
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| • | Roast the turkey in the preheated oven for about 3-3/4 hours.
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| • | During the final hour of roasting time, baste it with pan drippings.
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| • | If essential, loosely cover it with the foil to prevent excessive browning.
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| • | Continue roasting till the thermometer registers 170 degrees F in the breast or 180 degrees F in the thigh.
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| • | Remove the turkey from the oven and allow it to rest for about 15 to 20 minutes before carving.
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| • | Put it on a warm large platter and garnish it with the fresh herbs and lemon wedges. |
