1 stick butter
3 cloves and 7 cloves garlic, peeled and smashed
1 lemon, zested and juiced
1 teaspoon fresh thyme
1 fresh 10 – 12 pound turkey (grass-fed, free-range if you can find it!)
Sea salt and fresh ground pepper
6 each fresh thyme, rosemary and sage stems, washed and dried
1 lemon, sliced
1 sweet onion, quartered
Preheat the oven to 350 degrees.
Melt the butter with the 3 cloves of garlic in a small saucepan. Add the zest and juice of the lemon and the 1 teaspoon of thyme leaves to the butter mixture. Set aside.
Remove the giblets from the turkey and wash well, inside and out. Remove any excess fat and pat the outside dry. Place the turkey in a large roasting pan. Salt and pepper the inside of the turkey. Stuff with 4 of each type of herb stems, lemon slices, onions, and the remaining 7 cloves of garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie legs together with string and tuck wing tips under the body of the turkey.
Roast about 2 1/2 hours, or until the juices run clear when you cut into the thickest part of the turkey. Carefully remove to a poultry-safe cutting board and cover with aluminum foil; let rest for 20-30 minutes.
Slice, garnish with remaining herb stems and serve.