Defrost the turkey. Place turkey in large pot to soak in a lemon bath with salt for an hour. Must use 2 lemons for the bath.
Remove turkey from lemon bath. Pat turkey dry with paper towels. Let stand at room temperature for 45 minutes.
Meanwhile, zest 1 lemon. Peel all 3 lemon and cut each into 6 wedges. Combine the zest, milk, butter, thyme, rosemary, and garlic in a small bowl. Rub the herb mixture into the cavity of the turkey. Season inside and out with berbere spice, black pepper and salt, particularly under the skin and onto the breast meat. Fill the cavity with the lemon wedges and tie the legs together with kitchen string. Place the turkey breast-side down on the prepared rack in the roasting pan. Roast for 1½ hours.
Position rack in lower third of oven; preheat to 350°F. Line a roasting pan with foil and coat a roasting rack with cooking spray.
Remove the turkey from the oven and carefully turn it over, using turkey lifters, tongs or silicone oven mitts, so it's breast-side up. Return to the oven and continue roasting until an instant-read thermometer inserted in the thickest part of the breast without touching bone registers 165°F, 45 minutes to 1¼ hours more.
Remove the turkey from the oven and let rest 20 minutes before transferring to a clean cutting board to carve.
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