Preparation Steps

• Preheat oven to 325°F (160°C). Remove giblets and neck from the turkey cavity. Pat the turkey dry with paper towels, inside and out.
• In a small bowl, combine the softened butter with chopped rosemary, thyme, sage, salt, and pepper. Mix well to create an herb butter.
• Gently loosen the skin over the turkey breast and thighs. Spread about half of the herb butter evenly under the skin.
• Rub the remaining herb butter all over the outside of the turkey.
• Stuff the cavity of the turkey with the quartered onion, celery chunks, and lemon halves.
• Truss the turkey legs with kitchen twine if desired. Place the turkey on a rack in a roasting pan.
• Roast for 3.5 to 4 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste the turkey with pan juices every 30-45 minutes.
• If the skin starts to brown too quickly, loosely tent the turkey with aluminum foil.
• Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more moist turkey.