• Carefully rinse and pat dry a 19 lb turkey (thawed if frozen). Remove neck and giblets and save for another use.

  • Heat oven to 375°.

  • Heat oven to 375°. Cut an onion into quarters and place in cavity along with 2 cloves smashed garlic and 1 lemon, cut into quarters. Season turkey with 1 tsp salt and 1/2 tsp pepper (add your favorite herbs, if desired).

  • Tuck legs under natural flap of skin or tie together. Fold wings under. Place turkey on a rack in a large roasting pan.

  • Roast at 375° for 35 minutes. Reduce oven temperature to 325° and continue to roast turkey (cover with foil if it¿s browning too quickly) for 1 hour, 50 minutes, or until a thermometer registers 165° in thickest part of thigh (without touching bone).

  • Remove turkey to a platter, garnish with herbs and orange and lemon slices, and let rest for 20 to 30 minutes before carving.