Buy a small free-range turkey (ten to twelve pounds), either fresh or frozen. If frozen, defrost in the refrigerator for 48 hours or more. Rub the inside with a cut lemon, then sprinkle liberally, both inside and out, with salt and pepper. Stuff with your favorite stuffing. Brush liberally with melted butter. Roast, breast down, in a 325˚ oven. After twenty minutes or so, turn to one side and rub well with a stick of butter. After another twenty minutes or so, turn to the other side and rub well again. After yet another twenty minutes or so, turn breast-side up and rub well once more. Keep rubbing with that stick of butter every fifteen minutes or so. When a meat thermometer stuck into the center of the thigh reads 175˚, your turkey is ready to eat (usually after about two-and-a-half hours of roasting). Don’t overcook, or else the breast meat may be dry. If the bird is truly a free-range turkey, with access to the outdoors, it’s OK if the meat’s a little pink.