Step 1

Preheat oven to 350 F.

Step 2

Beat the butter together with thyme, sage and sea salt until well-combined.

Step 3

Rinse the turkey and pat it dry. With a butter knife, loosen the skin of the turkey from the flesh of 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.

Step 4

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, basting with the pan juices every 2 to 3 hours until cooked through and evenly browned all over (4 to 5 hours).  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 bird.

Step 5

Allow the turkey to rest for about 30 to 40 minutes before carving. Store any leftovers in the fridge for up to 5 days.