• Season the inside of the turkey cavity with 1 teaspoon of salt and 1/4 teaspoon of pepper.
• In a medium bowl combine all the ingredients for the flavored butter and mash them with a fork until well combined. Just make sure the lemon juice and butter are mixed, as it can take a few minutes for them to combine. Put to the side.
• Preheat the oven to 430ºF.
• With your fingers, start to separate the skin from the turkey breast from the front to the back of the turkey. Just make sure to be really careful so that the skin doesn’t tear.
• Separate 2/3 of the butter mixture and spread it under the skin of the turkey by massaging over the top of the skin. 
• Use the remain 1/3 of the flavored butter mixture to rub the outside os breast, legs and wings of the turkey.
• Drizzle the olive oil on top of the turkey and season with salt and pepper to taste.
• Stuff the turkey with the onion, garlic, parsley and lemon.
• With the kitchen string, tie the turkey base and legs together. You can cross its legs to close up the cavity so the stuffing won’t come out while baking.
• Place the meat thermometer into the  turkey beneath the drum stick and put the turkey in the oven and let it roast ate 430ºF for about 20 minutes.
• Remove from the oven and baste with the butter melted from the bottom of the roasting pan by using a baster or tilt one side of the pan and collect drippings with a large spoon.

Turn the oven down to 325ºF and let it bake for about 3 hours.

• To make sure it’s fully cooked the thermometer should register 170ºF and remove it from the oven.
• Put the turkey onto a serving platter and cover it loosely with foil. Letting it rest for at least 1 hour. This step will make the meat tender and easier to carve.
• You can use the drippings in the roasting pan for gravy.
• Decorate around the turkey at your liking. We used kale, apple, oranges and lemons.