Roasted Turkeywith Lemon Garlic Butter and Apple Cider Walnut Sauce

Preheat the oven to 425°F.

Combine softened butter with salt, pepper, olive oil, lemon zest, lemon juice, minced garlic, and chopped parsley to create a lemon‑garlic butter.

Season the cavity of the turkey with salt and pepper, then place the quartered onions, halved lemon, and bay leaves inside.

Loosen the skin over the breast gently with your fingers and spread a generous amount of the lemon‑garlic butter under the skin, then rub the remaining butter over the whole bird, including legs and wings.

Place the turkey on a roasting rack, drizzle a little olive oil over the skin, and roast at 425°F for 10 minutes to brown.

Reduce the oven temperature to 350°F and continue roasting for about 2 hours 30 minutes, basting occasionally with pan juices.

When the turkey is about halfway done, lay smoked bacon slices over the breast and return to the oven.

Remove the turkey when the juices run clear when pierced in the thigh; let it rest uncovered for 2 hours 30 minutes before carving.

While the turkey rests, make the sauce: pour the pan drippings into a saucepan, discard excess fat, and add the sliced bacon and chopped onion; sauté until fragrant.

Add the chopped tomatoes, apple cider, and chicken stock; simmer until the liquid reduces by half.

Stir in crushed walnuts, season with salt and pepper, and optionally strain for a smooth sauce.

Finish the sauce with a sprig of rosemary, then carve the rested turkey and serve with the warm walnut‑apple cider sauce.