Begin by allowing your turkey to come to room temperature for about 1 hour before roasting. Preheat your oven to 325°F (160°C) and remove the giblets from the turkey cavity. Pat the turkey dry with paper towels.

Generously season the inside of the turkey cavity with kosher salt and black pepper. Stuff the cavity with quartered onion, lemon, and fresh herb sprigs.

In a mixing bowl, combine softened butter with minced garlic, salt, pepper, and chopped herbs. Loosen the skin of the turkey and rub the herb butter mixture under the skin and all over the bird.

In your roasting pan, add quartered onion, chopped celery, and chunks of carrots. Position the seasoned turkey breast side up.

Place the roasting pan in the preheated oven and roast the turkey for approximately 15 minutes per pound. Tent with aluminum foil if it browns too quickly.

Once your turkey reaches the desired internal temperature, remove it from the oven and let it rest for 30 minutes.