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Defrost your turkey for 3-4 days in the refrigerator.
If using a dry brine, start the process 3 days before cooking your turkey.
Preheat the oven to 325°.
While the oven is preheating, prep the turkey. Place the turkey in a roasting pan on a rack. Remove any parts in the cavity. Place the lemon and garlic pieces inside the turkey cavity.
Coat the skin of the turkey with softened butter. Next, combine all the spices in a small bowl. Sprinkle the turkey seasoning blend over the butter.
Place a large sheet of heavy-duty aluminum foil loosely over the turkey. Place it in the oven and cook for 2 hours. Baste only once during the first half of cooking, at about the hour mark.
Midway through the cooking, remove the foil & continue to cook for another 1 - 2 hours. Continue basting once every 30 minutes.
To check for doneness, place an instant-read thermometer in the thickest part of the thigh. If it is 175° and the breast is 165° --- the turkey is ready.
Remove the turkey carefully from the oven. Let it rest while covered loosely with foil for 30-60 minutes.
Place the turkey on a carving board or platter to serve. Remove the lemons and garlic from the cavity carefully and discard.
Serve with your favorite sides and Enjoy!