Prepare the turkey by allowing it to sit at room temperature for 1 hour. Preheat the oven to 325°F (160°C) and pat the turkey dry.

Season the cavity of the turkey with kosher salt and fresh ground black pepper.

Stuff the cavity with quartered onion, lemon, and a mix of fresh rosemary, thyme, and sage.

Make the herb butter by combining softened butter, minced garlic, and your chosen herbs.

Apply herb butter under the turkey skin, especially around the breast, and then coat the surface with the remaining butter.

Create a roasting bed in your pan with quartered onion, chopped celery, and sliced carrots.

Place the turkey on the vegetable bed and roast for about 15 minutes per pound until the internal temperature reaches 158°-160°F.

Remove the turkey from the oven and let it rest for 30 minutes before carving.