½ Cup butter, softened
1 Teaspoon each DURKEE Thyme (leaves), crushed and Rosemary, crushed
1 12 to 15 lb. turkey
Salt, to taste
1 Tablespoon lemon juice
Classic Corn Bread Stuffing

In small bowl, combine butter, thyme, and rosemary. Reserve. Remove giblets from turkey; reserve for another use. Rinse turkey inside and out; pat dry. Sprinkle turkey cavity and neck opening with salt, to taste. Loosen skin of turkey over breast.

Rub half the butter mixture under skin. Lightly pack Classic Corn Bread Stuffing into neck and body cavity of turkey. Fasten openings with skewers or? Place turkey in large roasting pan. Melt remaining butter mixture; stir in lemon juice. Baste turkey with herb butter mixture during roasting.

Tent with foil to prevent overbrowning, if necessary. Turkey is done when temperature at thickest part of thigh is 170º to 175ºF. If turkey is not stuffed, reduce total baking time by 20 to 30 minutes.