1/4 pound (1 stick) unsalted butter

1 teaspoon chopped fresh thyme leaves

1 fresh turkey (if frozen/thawed) 10 – 12 pounds

salt or kosher salt

Freshly ground pepper

1 Spanish Onion (quartered)

1 head garlic halved crosswise

Preheat oven to 350 degrees

Melt butter in a small saucepan.  Add 1 teaspoon of thyme leaves to the butter mixture.  Set aside.

Take the giblets out of the turkey and wash the turkey inside and out with cool water.  Remove any excess fat and leftover pinfeathers and pat the outside dry.  Place the turkey in a large roasting pan.  Liberally salt and pepper the inside of the turkey cavity.  Stuff the cavity with the bunch of thyme, quartered onion and the garlic.  Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.  Tie the legs together with string and tuck the wing tips under the body of the turkey.

( You can stuff your turkey with stuffing if you like)

Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the legs and thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve.

HAPPY THANKSGIVING EVERYONE!