| • | Preheat the oven to 325 degrees F.
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| • | Take out the giblets and neck from the turkey and reserve for broth.
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| • | Clean the turkey with cold running water and pat dry with paper towels.
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| • | Put the lemon and onion quarters in neck and body cavities.
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| • | Take a small bowl and mix oil with herbs, salt and pepper in it.
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| • | With your finger tips, lightly loosen skin from the breast without pulling off skin.
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| • | Place 1 tbsp of herb mixture under the skin.
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| • | Now Massage the cavities and outside of the turkey with the remaining herb mixture.
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| • | Secure the neck skin to the back with skewers and fold wings under back of the turkey.
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| • | Place legs in the tucked position, may be prepared to this point, covered and refrigerated for some hours.
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| • | Put turkey, breast side up, on a rack in a big roasting pan.
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| • | Insert an oven-safe thermometer into the thickest part of the thigh, carefully so it does not touch the bone.
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| • | Cover the turkey with a loose tent of foil and roast it in a preheated oven for about 2-1/2 hours.
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| • | Now remove the foil and baste it with pan juices.
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| • | Continue to roast for about another hour till meat thermometer registers 180 degrees F in the thigh.
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| • | Remove turkey from the oven and allow it to rest for about 15-20 minutes before carving.
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| • | Shift the roasted turkey to a large platter and serve with gravy. |
