Instructions

1. Preheat oven to 400F. Set the oven rack on a low position in the oven.
2. In a small saucepan over medium-low heat, combine olive oil, garlic, lemon zest and rosemary. Cook until hot. Remove from heat and set aside while you prepare the turkey.
3. Place the turkey in a roasting pan.
4. Prepare the turkey by adding salt and pepper inside the large cavity.
5. Add about 1-1/2 cups of stuffing inside the large cavity.
6. Add the rest of the stuffing inside the smaller cavity on other end of the turkey.
7. Using your fingers, separate the skin from the breast meat, starting at the top of the breast and sliding to the right and left, then working down.
8. Arrange the pieces of butter under the skin and onto the meat.
9. Tie the turkey legs together and tuck the wing tips under.
10. Squeeze lemon juice all over the turkey.
11. Brush the turkey with half of the infused herb and olive oil.
12. Season the entire turkey with salt and pepper.
13. Place onions in the bottom of the roasting pan, along with 1-1/2 cups of chicken broth. Optional:  Add giblets if desired.
14. Roast the turkey for one hour.
15. Reduce heat to 375F.
16. Tent foil over the turkey and continue to roast for 2 to 3-1/2 hours or until a thermometer inserted into the breast reads 165F.
17. While the turkey is roasting, brush turkey with remaining infused olive oil every 30 minutes.
18. Add more chicken broth, one cup at a time, if the roasting pan becomes dry.
19. Transfer the turkey to a serving platter and let it rest for 20 minutes.
20. Carve and serve.