Stuffing: Firmly pack handfuls of the mixture
into turkey cavity and enclose and cook inside turkey until turkey is done.
Rub 2 tablespoons salt mixture evenly
inside turkey cavity, 2 tablespoons on each leg, 1 1/2 tablespoons on each wing, and 2 tablespoons on each breast.
Tie the carrot, celery, lemon, bay leaf, parsley stalks and rosemary together with kitchen string and put into
the turkey cavity.
Stuff
the turkey cavity and sew it shut.
Loosely stuff
the turkey cavity with the onion, lemon, thyme, and sage.
Halve the lemons and onion and stuff them all into
the turkey cavity.
Pack stuffing tightly into
turkey cavity and bake at 375 until a thermometer inserted in the tight reads 155 degrees, approximately 1 1/2 to 2 hours depending on the size of your bird.