<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Remove and discard giblets and neck from turkey. Trim excess fat, drain any juices, and remove leftover pin feathers. Pat turkey dry with paper towels. Place in large roasting pan. Sprinkle turkey cavity with 2 teaspoons salt and 1 teaspoon pepper. Cut 1 onion into quarters; place in cavity with thyme, lemon, and garlic. Brush turkey skin with butter. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Tie legs together with kitchen string and tuck wings behind body of turkey. Peel and slice remaining 2 onions. Toss with 1/4 cup oil; scatter around turkey. Roast turkey 1 hour. In large bowl, toss carrots, potatoes, and fennel with remaining 1/4 cup oil. Add to roasting pan. Roast 1 1/2 hours or until juices run clear when you cut between leg and thigh (165 degrees F). Transfer turkey to cutting board. Cover with foil; let stand 20 minutes. Meanwhile, stir vegetables; roast another 15 minutes or until tender. With slotted spoon, transfer to serving bowl. Transfer turkey to platter; garnish with fruit and herbs. To serve, slice turkey and pass with vegetables."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a15971/luscious-roast-turkey-recipe-ghk1113/?src=shelter_footer>