Preheat the oven to 325°F.
Remove the gizzards and the neck bone from the turkey. Transfer the turkey to a baking dish or a roasting rack. Using a paper towel, pat dry the turkey skin so there is no excess moisture.
10 lb Whole turkey
Liberally season the inside of the turkey with salt and pepper, and stuff with the garlic bulbs, lemon and thyme.
2 teaspoon Sea salt, 2 teaspoon Black pepper, 2 bulbs Garlic, 2 Lemons, 1 bunch Thyme
Mix together the ingredients for the flavoured butter, in a mixing bowl.
2 sticks Salted butter, 2 teaspoon Garlic Powder, 2 teaspoon Onion powder, 2 teaspoon Dried thyme, 2 teaspoon Smoked paprika
Using a pastry brush or your hands, slather the turkey in all the crevices with the flavoured butter. You will be left with butter, which you will baste the turkey with while it roasts.
Cover the turkey with a tent of tin foil, and transfer the turkey to the oven.
Baste the turkey every half an hour, with your remaining butter mixture. Once the butter mixture is completely used up on the turkey, start basting from the juices and butter in the baking dish or roasting rack.
For the last 45 minutes of roasting the turkey, remove the foil and cook uncovered.
Once the turkey is cooked, the juices run clear, and the internal temperature reads 165°F from the thickest part of the thigh, allow the turkey to rest in a foil tent for approximately 15-20 minutes prior to carving.