Preheat the oven

Wash out the turkey with water. Make sure you have removed the neck and giblets. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.

For flavor, place inside the cavity the yellow onion, a bunch of parsley, and carrots, cap off with foil. Close up the turkey cavity with string or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.

The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.

Rub olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey. Sprinkle pepper over the turkey.

Place Turkey breast down on a rack in a large roasting pan.

Add several springs of fresh thyme and rosemary to the outside of the turkey.

Follow directions on the turkey for cooking time.