Step 1

If bird is frozen, thaw it out in the refrigerator for at least 3 days.

Step 2

Rinse turkey inside and out with cool water.

Step 3

Pat turkey breast dry with paper towels. Place it on a cutting board.

Step 4

Rub a softened stick of butter into every nook and cranny. Lift the skin and add butter there as well. Add any leftover butter to the bottom of the pot.

Step 5

Insert fresh rosemary, thyme, onion slices and lemon wedges in each turkey cavity.

Step 6

Chop onions and celery into wedges and add to the bottom of a large dutch oven (ad) with fresh thyme and rosemary. Add lemons if desired, but keep in mind that the gravy will have a lemon flavor if added to the bottom of the pot.

Step 7

In a small bowl, mix kosher salt, garlic powder and dried parsley together. Sprinkle entire turkey with dry brine.

Step 8

Place turkey breast side up on top of the onions in the dutch oven.

Step 9

Leave the pot UNCOVERED and place in the oven on the lowest rack.

Step 10

Roast the bird at 350 degrees F until the internal temperature of the turkey reaches 165 degrees F. This could take anywhere from 2 to 3 hours depending on the size of your bird. Plan on about 20 minutes per pound, but the best advice is to use a thermometer to avoid overcooking the turkey.

Step 11

The turkey skin will turn out golden brown and crispy if roasted without a lid. Check frequently to make sure it is not getting too done. Cover with a tent of aluminum foil once the skin is golden brown and continue to cook until it reaches 165 degrees when a thermometer is inserted in the thickest part of the breast.

Step 12

Transfer bird to a sheet pan. Cover with foil and let it rest for at least 30 minutes.

Step 13

Carve turkey and serve with herb gravy if desired.

Step 14

Place the dutch oven (ad) containing natural juices on the stove top. Remove any large pieces of lemons, celery or onions and discard.

Step 15

Mix cornstarch and cold water together to make a slurry.

Step 16

Over medium heat, stir the cornstarch slurry with the juices from the turkey until thickened. Add chicken broth, milk or water until a gravy forms.

Step 17

Continue to stir over low heat until gravy is thickened to your liking. Add a splash of heavy cream and black pepper if desired.

Step 18

For a unique taste, add 1/2 cup white wine to the gravy instead of milk or water. The flavor is amazing and tastes like a piccata lemon sauce!

Step 19

This gravy recipe has a strong lemon flavor. If you prefer traditional gravy, use the gravy packets that are stored inside the breast. Prepare according to directions on the package.