Directions
The estimated prep time for this recipe is 15 minutes and 3 hours cook time.
Adjust oven rack to lowest position; remove remaining racks. Heat oven to 425. Cover V rack with foil and poke holes. Set in roasting pan.
Toss onions, carrots, celery, lemon and thyme in bowl. Set aside. Brush turkey breast with 2 T. butter and sprinkle half the salt and half the pepper. Place on V rack breast side down. Brush with remaining butter and salt and pepper. Fill cavity with half the onion mixture. Scatter rest in roasting pan and add 1 c. water into pan.
Roast turkey (upside down!) for 1 hour. Remove from oven, lower oven temperature to 325 and turn turkey breast side up. Return to oven and roast until legs move freely or thermometer registers 170-180 in thickest part of thighs (about 2 hours longer) Transfer turkey to carving board and let rest, uncovered 30-40 min. Carve and serve.
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