If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.

Remove the thawed turkey from the fridge 1 hour before roasting, to let it 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 the inside cavities of the bird. Pat the turkey very dry with paper towels.

Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion, and 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 the turkey and set the turkey on a roasting rack inside a roasting pan.

Microwave the remaining herb butter mixture for 30 seconds. Use a basting brush to brush the remaining herb butter all over the outside of the turkey.

Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature reaches 165 degrees. Rest on the counter then move it to a large cutting board inside a sheet pan to catch juices.

Check the turkey halfway through cooking, and cover the top with tinfoil when golden brown to protect the breast meat from overcooking.

Allow turkey to rest for 20-30 minutes before carving. Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.