1 whole turkey
2 lemongrass
1 whole yellow onion
3 cloves garlic
3 green onion
oyster sauce
salt pepper
3 T butter

Preparing the turkey the day before.
Remove innards from the turkey cavity

Wash and pat dry

Use your hands to separate the skin from the turkey breast.

Put 4T pieces of softened butter underneath the skin. This will help it get crispy.

Smear oyster sauce all over the turkey.

Season the turkey with salt and pepper. Also season the cavity.

Stuff the cavity with the onion, lemongrass, garlic and green onions.

Cover with Foil and put it in the fridge over night.

Roasting the Turkey

Remove the turkey from the fridge and let it come to room temperature.

Preheat the oven to 325F.

Place the turkey on a roasting rack. Put a little bit of water on the bottom to stop it from smoking from the drippings.

Cover the turkey with foil and put in the oven. Baste the turkey with the drippings every hour.

Roast the turkey until it measures 165F in the thickest part of the thigh. A rule of thumb is 15 minutes per pound of turkey.