2 sticks unsalted butter
2 lemons (zest & juice)
1.5 tablespoons salt
1 tablespoon pepper
1 tablespoon thyme
1 tablespoon rosemary
1/2 tablespoon basil
2-3 minced Garlic cloves
14 lb Turkey
In a clean sink, rinse the turkey with water and remove any loose items/giblets from the cavity.
Pat dry and place in a roasting pan.
In a bowl, mix together the butter, zest of 2 lemons, juice of one lemon, salt, pepper, thyme, rosemary, basil, and minced garlic.
Loosen the skin of the turkey and push the mixture between the skin and the meat. Place some of the mixture inside the cavity, as well as the juice of the remaining lemon and both lemon peels.
Tuck the wings under the bird and tuck the legs under the cavity to prevent burning or overcooking these areas.
Cook turkey per recommended instructions rotating the turkey 1/2 way through and basting it every 30 minutes thereafter. This site has a great chart for recommended cooking times based on weight from the turkey company itself: https://www.honeysucklewhite.com/cooking-how-to/how-to-cook-turkey-in-a-conventional-oven/