Begin to thaw the turkey in the refrigerator 2-3 days before roasting.

Preheat the oven to 350°F (180°C).

Pull the neck and giblets out of the cavity. Wash and dry the turkey with paper towels.  Carefully run your hand under the breast skin to create a pocket.

Cut one lemon into quarters and put it in the cavity.

Zest and juice the second lemon. (You should have about 4-5 tablespoons of lemon juice.)

In a small bowl, mix together 2 tablespoons of lemon juice, lemon zest, olive oil, salt and seasonings.

Smear the oil and seasoning mixture evenly all over the turkey and under the breast skin.

Place the turkey, breast side up, on a V rack in a large roasting pan.

If desired, tie the legs of the bird with twine. (I prefer this method over whole trussing, because it’s easier. But mine usually comes with already tied legs.)

In a small bowl, combine melted butter and remaining 2-3 tablespoons of lemon juice.

Using a marinade injector, slowly inject each thigh and breast halves with about 1.5 tablespoons of melted butter/lemon juice mixture.

Place the chicken neck and giblets in the bottom of roasting pan and pour in chicken stock.

Roast the turkey until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. (Check on turkey after 2 hours. If skin isn’t browning fast enough, increase oven temperature by 50°F/10°C. If the skin is browning too much, cover with a foil.)

The turkey is cooked, when the deepest part of breast and legs registers 165°F (74°C) on an instant-read thermometer.

Remove the turkey from oven, cover with foil and let rest at least 30 minutes before carving.

Reserve pan juices to make gravy. I got about 3 cups of liquid and used the whole thing for gravy without additional chicken stock.