Clean the bird, remove the giblets & heart, apply the dry brine. Lay the turkey in a tight pan and wrap tightly in plastic wrap. Store in refrigerator for 2-3 days.

24 hours before you plan to cook the turkey, remove the plastic wrap from the bird and leave it in the fridge to air dry. Skin should look translucent at this point.

Pull the turkey out and get to room temperature. Preheat oven to 325F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon, and thyme sprigs in the cavity. Tie up lets and wings with kitchen string. Brush the turkey with butter and sprinkle it generously with salt and pepper. Roast the turkey until the breast meat registers 165F (put thermometer in sideways). Remove the turkey and place it on a platter. Cut off the legs and thighs and put them back in the roasting pan, covering the breast carcuss tightly with aluminum foil. Put the legs and wings back in the oven for 15-20mins (meat should be 180F). Remove the dark meat from the oven and cover it tightly for 15 minutes.