Ingredients
1 turkey, approx. 15 lbs.*

Juice of a lemon

Salt and pepper

Olive oil or melted butter

1/2 yellow onion, peeled and quartered

Tops and bottoms of a bunch of celery

2 carrots

Parsley

Sprigs of fresh rosemary, thyme
* Need help figuring out how big a turkey to get? Butterball
has a turkey calculator that helps you figure out just
how many pounds you need. In general, plan for:

12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people

Method
1 To start, if the turkey has been refrigerated, bring
it to room temperature before cooking. Keep it in its
plastic wrapping until you are ready to cook it. While
in the refrigerator, and or while you are bringing it
to room temp, have the bird resting in a pan, so that
if the plastic covering leaks for any reason, you are
confining the juices to the pan. If you get a frozen turkey,
you will need to defrost it in the refrigerator for several
days first. Allow approximately 5 hours of defrosting
for every pound. So, if you have a 15 pound turkey, it
will take about 75 hours to defrost it in the refrigerator,
or around 3 days.

Handle a raw turkey with the same amount of caution as
when you handle raw chicken - use a separate cutting board
and utensils to avoid contaminating other foods. Wash
you hands with soap before touching anything else in the
kitchen. Use paper towels to clean up