Slathered with butter, dressed with thyme and stuffed with onions and lemons, this slow-roasted turkey is rich with flavor, succulent and wonderfully easy to make. Slow roasting is a long process with a rewarding result, make sure to plan in advance.
Beat the butter together with thyme, sage and sea salt until well-combined.
With a butter knife, loosen the turkey skin around the breast. Spread the herb butter between the skin and the meat of the turkey breast, and place the seasoned turkey on a rack in your roasting pan.
Stuff the turkey’s cavity with onions and lemons. Pour wine into the pan. And then tuck it into the oven, baking for about 45 minutes.
Turn the oven down to 250 F, and then continue roasting the bird until cooked through and evenly browned all over (about 4 hours for a 14-lb bird and 5 hours for a 16-lb bird). The bird should be a beautiful amber brown, and an instant-read thermometer should register an internal temperature of at least 165 F when stuck into the thickest part of the thigh.
Allow the turkey to rest for about 30 to 40 minutes before carving. Store any leftovers in the fridge for up to 5 days.