Preheat your oven to 220°C (430°F). Pat the turkey dry with paper towels; this helps achieve crispy skin.
Stuff the cavity with lemon halves, fresh thyme sprigs, and crushed garlic to infuse aroma and flavor.
Use kitchen twine to tie the legs together, keeping everything snug and evenly shaped for roasting.
Rub the entire surface of the turkey with melted butter, then sprinkle generously with salt and pepper for seasoning.
Place the turkey in a roasting pan and roast for 30 minutes at high heat to develop a golden, crispy skin.
Lower the oven temperature to 180°C (350°F) and continue roasting, basting every 20 minutes with pan juices to keep the meat moist and skin crisp.
Check the internal temperature after about 1.5 hours; it should reach 75°C (165°F). The juices should run clear when pierced.
Once cooked, transfer the turkey to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes to lock in juices.
Carve the turkey with a sharp carving knife, revealing tender, juicy meat beneath the crispy skin.
Serve your beautifully roasted turkey, enjoying the aroma of garlic, lemon, and thyme with every bite.
