Set the turkey and butter out at room temperature 30-60 minutes before cooking.

Next, remove the giblets and neck from the turkey and rinse with water. In a large bowl, rub the turkey with kosher salt and pepper. Tie the turkey legs together and tie the wings behind the body to prevent them from burning. Then, transfer the turkey to the roasting pan.

Prepare the turkey rub by mixing the fresh rosemary, thyme, lemon zest and room temperature butter together with a fork.

Next, fill the inside of the turkey with the chopped onion, lemon, orange. Flip the turkey breast side up.

Spread the butter and herb mixture over the entire turkey and under the skin too.

Place any remaining lemon, orange, and onion around the turkey and fill the roasting pan with 4 cups of water.

Place the turkey in the oven uncovered, for 30 minutes.

Baste the turkey with the liquid from the roasting pan. If any liquid in the pan evaporates add water a cup at a time to the pan. Cover the turkey with the roasting pan lid or aluminum foil. Baste the turkey every 30 minutes with the juices. Continue cooking until the thermometer inserted reads 165 degrees. I like to check the turkey in several places including near the breast (not touching the bone) and the thigh to ensure all of the meat is at 165 degrees. This typically takes about 2 1/2 to 3 hours.

Once finished cooking, remove the turkey to a platter or cutting board to rest. Allow turkey to rest for 30 minutes before carving. Serves about 10 people.

Carve and enjoy the best Thanksgiving turkey recipe.