Two days before roasting the turkey, combine 3 TBS salt and 1 TBS black pepper. Wash the turkey inside and out and pat it dry with towels. Sprinkle 1 TBS of the salt and pepper mixture in the cavity and rub the rest on the skin (remember under the wings and legs). Place the turkey in a shallow dish and wrap with plastic wrap.

The day before, remove the plastic wrap and leave the turkey uncovered in the fridge. The skin will dry out. Combine the room temperature butter/margarine with the zest and juice of the lemon and the chopped thyme leaves. Create a cavity between the turkey breast and the skin. Place 1⁄3 of the margarine mixture between the turkey and the skin and place the remainder on the skin.

Preheat the oven to 350°F/175 C

Stuff the cavity with the halved lemon, quartered onion, and the halved head of garlic. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for about 2½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil and rest for 20 minutes. Slice turkey and serve.

SERVES 8-10