Squeeze lemon over the top of the turkey and place rinds into cavity, season the outside of the bird with garlic powder and add tamari and water to the bottom of the pan.
Place onions around turkey and season every thing evenly with salt to taste then place in oven on lower rack.
Baste the turkey every 30 minutes and cook for about 6 hours adding water as necessary to the bottom of the pan upon basting.
Remove from the oven when the thighs are falling from the bird or can be pulled away with little to no resistance. Allow to rest for 30 minutes before serving, and do so alongside stuffing enhanced with onions from pan.
Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.