• Preheat oven to 350F
• Removed fresh or thawed turkey from the plastic bag and discard giblets and neck (unless of course, you plan to cook them later)
• Pat inside and outside of turkey dry with paper towels. Wash hands thoroughly before moving on.
• In a small bowl add 2 tbsp salt, 1 1/2 tbsp pepper, 1 tbsp garlic powder, 1 tbsp ground sage and 1 tbsp dried thyme. Mix well. Set Aside
• Place turkey in a large roasting pan on top of a wire roasting rack if you have one. If you don't it will still be ok no need to worry. Place Baste entire turkey inside and out with olive oil
• Place Baste entire turkey inside and out with olive oil then gently massage entire turkey inside and out with salt and spice rub
• Stuff turkey with lemons, onions, garlic and fresh thyme
• Add white wine and turkey or chicken broth to the pan. Do not pour over turkey or you will wash the spice rub away.
• Bake in the oven for 3 -3 1/2 hours or until the internal temperature of the chicken breast when tested with a meat thermometer reaches 170F and 180F in the inside thigh of the drumstick.
• Once cooked to temperature remove from oven and tent with foil. Let rest for 15 minutes.
• Once rested, carve away and serve immediately

Turkey Gravy

• Place a strainer over a medium saucepan and pour the pan juices from the cooked turkey into the pan through the strainer.
• In a small cup add a 1/4 cup of cold water and 2 tbsp of corn starch. Mix well to ensure there are no lumps.
• Add cornstarch mixture to the strained pan juices and over medium heat stir until well blended. Continue to simmer until the gravy thickens to desired consistency.
• Season with salt and pepper to taste and serve immediately.