Turkey (12 pounds)
3/4 cup butter, softened
2 tablespoons of garlic herb sauce mix
1 1/2 teaspoons of crushed garlic
2 large onions
1 (32-ounce container of chicken broth
1 tablespoon salt
1 tablespoon pepper
1 lemon, thickly sliced

COOKING DIRECTIONS:

In a small bowl, combine softened butter, poultry seasoning and crushed garlic. Use a fork to mix together until well combined. Cover and put in refrigerator for 15-30 minutes, until firm.

Preheat the oven to 450 degrees. Arrange half of the diced onions in the bottom of the roasting pan. Add chicken broth and set aside. Rinse the turkey and pat dry. Use your finger to loosen skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions and lemon slices. Insert a thermometer at angle about 3-inches down from the neck cavity and 2-inches from breast bone in thickest part of breast.

Place turkey in roasting pan. Place in the oven at reduced tempature of 325 degrees. Roast for one hour and then baste with pan juices every 20-30 minutes until thermometer reads at 180 degrees, 3 hours.