Preheat the oven to 325 °F (165 °C). Rinse the cavity of the turkey (remove and discard the giblets and organs), and place in a roasting pan with a lid. In a small bowl, combine the olive oil, the juice from 2 lemons, the rosemary, the thyme, the garlic, the salt and the black pepper. Using a basting brush, apply the mixture to the outside of the turkey and cover.
Cook in the oven for 3 to 3 ½ hours or until the internal temperature of the thickest part of the thigh reaches 180 °F (82 °C). Take out of the oven and let the turkey rest for about 30 minutes before carving.
2 tablespoons of freshly crushed garlic
2 lemons (juice and zest)
1 bunch of fresh thyme, chopped
1 bunch of fresh rosemary, chopped
1 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of olive oil