Preheat oven to 350° F.

Put butter in small bowl. Add lemon zest and chopped thyme. Mix well. Set aside.

Remove the giblets from the turkey. Rinse the turkey, inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a roasting pan. Carefully loosen the skin over the turkey breast. Spread half of butter mixture on the flesh, under the skin. Spread remaining butter mixture on the outside skin. Liberally salt and pepper the inside of the turkey. Stuff the cavity with the bunch of thyme, the lemon halves, garlic halves and onion quarters. Sprinkle outside with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the turkey to a platter and cover with aluminum foil for 20 minutes.

Serve the turkey and serve. Yield: 8 servings.