A simple herb rub is all you need to make your Thanksgiving turkey the star of the meal.

Herb-Rubbed Turkey

Preheat oven to 325 degrees. Remove neck and giblets from turkey; discard or reserve for another use. Place turkey, breast-side up, on a roasting pan fitted with a roasting rack; set aside. 

Grate lemon to yield 1 teaspoon zest. Quarter lemons for turkey cavity; set aside. 

Combine oil, sage, rosemary, thyme, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. 

Rub half of the oil and herb mixture under the skin on the breast of the turkey. Rub the rest of the mixture on top of the skin, legs, and wings. Sprinkle turkey cavity with additional salt and pepper; stuff with lemon and garlic. 

Tie drumsticks together with 100% cotton kitchen string. Twist wing tips under back.  Insert an oven-proof meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. 

Roast for 2-1/2 hours. Remove foil; cut kitchen strings between drumsticks so thighs cook evenly. Continue roasting 1 hour more or until internal temperature of innermost thigh, wing, and thickest part of turkey breast reaches 165 degrees and turkey is no longer pink. Juices should also run clear and drumsticks should move easily in their sockets. 

Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes. Transfer to a serving platter. Garnish with additional fresh herbs and oven-roasted lemons and garlic bulbs, if desired. 