Remove thawed turkey from the fridge about 30 minutes before you start working with it. Remove the neck and bag of giblets and pat dry turkey with paper towels.

Let it sit in a roasting pan lined with paper towels to soak up any excess water then discard the paper towels.

Fold the wings behind the turkey to avoid scorching.

Season inside of turkey cavity generously with about 1 teaspoon salt and ¼ teaspoon pepper.

In a medium bowl or food processor, combine the flavored butter ingredients and mix until well combined.

Separate the skin from the turkey breast and stuff ⅔ of the butter mixture under the skin.

Rub the remaining butter over the outside of the turkey.

Stuff the turkey cavity with onion, garlic, parsley, and lemon, and tie legs together with kitchen string.

Preheat the oven to 430˚F and place oven rack in the lower part of the oven.

Make a foil shield for turkey breast and start roasting uncovered at 430˚F for 20 minutes.

Baste with butter from the bottom of the dish and apply prepared foil triangle to the breast area.

Reduce oven to 350˚F and bake for another 2 hours 30 minutes for a 12 lb turkey.

Remove from oven and let turkey rest for at least 1 hour before carving.