I like to make a compound butter a few days before
mix the softened butter with the minced herbs, salt and pepper, garlic and shallots, wrap and refrigerate
IF you don't make a compound butter you simply rube the butter and spices into the turkey the day of
Preheat your oven to 375
clean your thawed turkey with cool water, making sure to take out the neck and gizzards (you can save for making Turkey Stock or throw out)
Pat your turkey dry and place it into a pan (I use a disposable one for easy access to the drippings later)
toss the sliced onions and crushed garlic into the pan and cavity of your turkey (not filling the cavity, just a small sprinkling), this will help flavor the drippings as well (for gravy)
Pull the skin away from the meat in the breast and thigh areas - place thin slices of the compound butter in between the skin and meat, use MOST of the compound butter
now rub it all over the outside of the turkey with the compound butter, don't forget the legs, wings and underside.
massage it in very well.
Put your meat thermometer into the breast of the turkey, making sure it doesn't touch any bone.
Open your brown paper bags, slide the turkey/pan into one bag, then from the opposite side slide the turkey/pan and first bag into the second bag.
They will overlap and encase the turkey, it's perfect.
the butter on your turkey will keep it from sticking, and as long as your paper bag isn't touching a heating element it won't burn (paper burns at 451 degrees)
Place your turkey into the oven and cook until your meat thermometer reads 165 about 13-15 mins per lbs unstuffed.
Pull your turkey out and let it rest for 15 mins, then pour the drippings into a pan to make your gravy