| • | Preheat the oven to 325 degree F.
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| • | Take aside the giblets and neck from the turkey and reserve for broth.
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| • | Clean the turkey with ice-cold running water and pat dry aside with paper towels.
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| • | Put the citrus limon and onion one-fourths in neck and body cavities.
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| • | Take a little normal bowl and mix oil with herbs, table 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 below the skin.
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| • | Now Massage the cavities and external of the turkey with the left over herb mixture.
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| • | Secure the neck skin to the back with skewers and fold wings below back of the turkey.
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| • | Place legs in the tucked position, might be cooked to this point, covered up and refrigerated for few hours.
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| • | Put turkey, breast side up, on a rack in a large roasting pan.
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| • | Insert an oven-safe thermometer into the densest piece of the thigh, cautiously so it does not touch the bone.
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| • | Cover the turkey with a loosen tent of foil and roast it in a preheated oven for about 2-1/2 hours.
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| • | Now take aside the foil and baste it with cooking pan juices.
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| • | Continue to roast for about some other 60 minutes until meat thermometer registers 180 degree F in the thigh.
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| • | Remove turkey from the oven and allow it to remain for about 15-20 minutes before carving.
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| • | Shift the roasted turkey to a large platter and serve up with gravy.
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