Preparation

• Take the turkey out of the fridge to let it warm up for an hour prior to roasting it. Set it on a baking sheet to collect spills.'
• Add the butter to a bowl, along with the other herb butter ingredients. Mash together with a fork.
• Preheat oven to 450F and move a rack to the bottom third of the oven. Remove the rest of the racks.
• Take the turkey out of its packaging and remove the giblets and neck if included. Drain as much liquid from the cavity as possible, then put it back on the baking sheet.
• Pat the turkey dry with paper towel. Season with salt & pepper, including inside the cavity. Stuff the cavity with lemon, herbs, and garlic. Rub the turkey all over with the herb butter.
• Tuck the wings under the turkey and tie the legs together with kitchen twine if desired.
• Place the turkey on the rack of the roasting pan, breast side up.
• Place the roasting pan in the oven and reduce the heat to 350F.
• Roast the turkey for about 3 hours, until the thickest part of the thigh reads 165F on an instant-read meat thermometer.
• Once cooked, tilt the roasting rack to let the juices spill out into the pan. Transfer the turkey to a cutting board or plate.
• Let the turkey rest for 20 minutes prior to carving. This is important to let juices redistribute.