• Allow the turkey to fully defrost in the fridge.
  1 12-14 lb Whole Turkey

Make the Herb Butter

• Finely chop the herbs, mince the garlic, and zest the lemon.
  1-2 Whole Lemons , 6 Cloves Garlic , 2 Tablespoons Fresh Sage, 1 ½ Tablespoons Fresh Oregano, 1 ½ Tablespoons Fresh Thyme , 1 ½ Tablespoons Fresh Rosemary
• Add the garlic, herbs and lemon zest to the softened butter along with the salt and pepper.
  1 C Butter, 1 ½ Teaspoon Salt, 1 Teaspoon Pepper
• Roughly quarter the zested lemon and the onion and set them aside.
  1-2 Whole Lemons , 1 White or Yellow Onion

Prep the Turkey

• Remove the giblets and the neck stuffed inside the turkey and set aside. You can add these to the baking dish when roasting the turkey.
• Drain and pat the turkey dry. This helps to remove excess liquids that could steam inside the turkey. 
• Rub the herb-infused butter under the turkey's skin. Loosen the skin by sliding your fingers under the skin from the neck side and then from the large cavity end. Ensure all the skin under the breast is loosened, and apply the herb butter while making sure not to tear the skin.
• If you are stuffing the turkey with lemon and onions, do that now, along with a bit more salt and pepper inside the bird, and lightly truss the legs. Then, tuck the wings under the turkey and tie the legs using cotton kitchen twine. This helps ensure the bird retains its shape while cooking and the stuffing stays intact.
• Place the remaining lemons and onion in a roasting pan along with the chicken stock.
  1-2 Whole Lemons , 1 White or Yellow Onion, 1 Quart Chicken Stock
• Place the bird in the roasting pan on top of the lemons and onions. If you have a rack, place the turkey on it. You want there to be airflow all around it while it cooks.
• Carefully rub the herb butter over the turkey now. Spread the butter all over the turkey, including breasts, drumsticks, and wings. Move and flip the turkey as needed to apply the herb butter thoroughly.

Roast the Turkey

• Let the turkey rest at room temp while you preheat the oven to 350 degrees Fahrenheit.
• Roast the turkey for about 13 minutes per pound or until the internal temperature reaches about 160 degrees when the thermometer is inserted into the breast meat. It's crucial not to wait until the entire bird hits 165 degrees because the meat keeps cooking as it rests outside the oven. Pulling it out earlier helps prevent the meat from drying out during rest.
• Baste the turkey every 30 minutes with the drippings and juices in the baking dish.
• Allow the turkey to rest at room temperature for about 30 minutes before carving.