Remove your thawed turkey from the refrigerator about 1 hour before cooking to bring it to room temperature. Preheat your oven to 325°F (160°C). Pat the turkey dry with paper towels.

Generously season the cavity of the turkey with kosher salt and freshly ground black pepper. Stuff with quartered onion, lemon wedges, and sprigs of fresh rosemary, thyme, and sage.

In a mixing bowl, combine softened unsalted butter, minced garlic, chopped herbs, salt, and pepper. Rub the butter mixture generously under the skin and over the entire surface of the turkey.

In a large roasting pan, lay quartered onions, roughly chopped celery, and carrots on the bottom. Place the buttered turkey on top, breast side up.

Transfer the roasting pan to the preheated oven and roast the turkey for about 15 minutes per pound, roughly 3 to 4 hours. Monitor the internal temperature aiming for 158°-160°F in the thigh.

Once cooked, remove the turkey from the oven and tent loosely with aluminum foil. Let it rest for at least 30 minutes.