Start with a turkey... Be sure to get all of the gizzards out and rinse well.

Salt and pepper it REALLY well. Preferrably good sea salt and fresh ground black pepper.

Pour quality chicken broth in the bottom of the roaster.

Then, chop potatoes...

...sweet onions...

...and carrots. Add them to the bottom of the pan with the chicken broth.

Next, chop up a few cloves of garlic--about 5 or 6.

Rough chop a "poultry blend" of FRESH herbs: thyme, rosemary, sage and bay leaves. SAVE! the stems of the herbs and scatter them with the vegetables and place them in the turkey's cavity (if not stuffed).

Place the herbs and garlic in a bowl. Then, squeeze half the juice one large lemon into the butter mixture. Squeeze the other half over the turkey and veggies, placing the rinds with the veggies and in the turkey's cavity.

Add room temperature butter to the bowl and...

...mush!...together the butter, garlic, herbs and lemon juice until well mushed Use your hands. It's easier.

Now, rub olive oil onto the turkey until it's good and coated.

Then, slather the butter-herb mixture over the turkey.

Cover with aluminium foil and pop it in the oven! Baste every hour or so by squirting the broth over the entire turkey.

About 3/4 of the way through cooking (for a 17 pound turkey, 3 hours) pour a cup of dry white wine over the top of the turkey. This is a dry Gewurtz, but Pinot Grigio/Gris and Sauvignon Blanc are good choices. Remove the tinfoil at this time and let it cook for another hour, or until the internal temperature is 165.

Have a mascot like Baby Zoe...

...and voila! A beautiful, golden-brown turkey.