12-13 lb. turkey, fresh or thawed

1 medium onion, quartered

1 lemon, quartered

1/4 cup vegetable oil

1 tsp. dried thyme

1 tsp. dried tarragon

1 Tbsp. dried rosemary

1 tsp. salt

1/2 tsp. freshly ground black pepper

Remove giblets and neck. Rinse turkey and pat dry. Place onion and lemon quarters in the neck and body cavities. In a small bowl, mix oil with seasonings. With your finger tips, gently loosen skin from the breast without pulling it off. Place 1 Tbsp. herb mixture under skin, replace skin. Rub the cavities and the outside of turkey with remaining herb mixture. Place turkey, breast side up, on a rack in a large shallow roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh. Cover loosely with foil. Roast in a preheated 325°F. oven for 2-1/2 hours. Remove the foil. Baste with pan juices. Continue cooking, uncovered, for about another hour or until the meat thermometer registers 180°F. in the thigh. Allow to rest for 15-20 minutes before carving.

Nutrition information listed at left is for 4oz. turkey (light & dark meat) without skin.