If the turkey is frozen, thaw in the fridge, 24 hours for every 5 pounds of turkey. It's recommended to give 1 extra day for safety.

Remove the thawed turkey from the fridge 1 hour before roasting to allow it to come to room temperature.

Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.

Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage.

Remove turkey from packaging and remove the neck and giblets from inside the cavities. Pat the turkey dry with paper towels.

Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, apple, and leftover herbs.

Use your fingers to loosen and lift the skin above the breasts and smooth a few tablespoons of the herb butter underneath.

Tuck the wings of the turkey underneath and set the turkey on a roasting rack inside a roasting pan.

Microwave the remaining herb butter mixture for 30 seconds to soften it. Brush the remaining herb butter all over the outside of the turkey, legs and wings.

Roast at 325 degrees F for about 13-15 minutes per pound, or until the internal temperature reaches about 165 degrees.

Check the turkey halfway through cooking; if the skin is golden brown, cover the top with tinfoil to protect the breast meat from overcooking.

Allow the turkey to rest for 20-30 minutes before carving.

Reserve any drippings and juice remaining in the roasting pan for gravy.