Set the oven to 350 degrees Fahrenheit.

Butter should be melted in a small pan. Add 1 teaspoon of thyme leaves, lemon juice and zest, and the butter mixture.

Wash the turkey inside and out after removing the giblets. After removing any extra fat and pinfeather debris, pat the outside dry. To roast the turkey, put it in a sizable pan. Put plenty of salt and pepper within the cavity of the bird. Place the bunch of thyme, the quartered onion, the lemon, and the garlic within the cavity. Apply the butter mixture to the turkey's exterior and season with salt and pepper. The turkey's legs should be tied with twine, and the wing tips should be tucked beneath the body.

When you cut between the leg and the thigh of the turkey, the fluids should run clear after about 2 1/2 hours of roasting. The turkey should be moved to a cutting board, covered with foil, and let to rest for 20 minutes.

Serve the turkey cut into slices.