1. Thaw the turkey completely in the fridge, allowing 24 hours for every 5 pounds. For a quicker method, use an ice water bath, changing the water every 30 minutes.
2. Bring the turkey to room temperature by setting it out for an hour before starting preparation.
3. Dry the turkey thoroughly with paper towels to ensure a crispy skin during roasting.
4. Prepare the herb butter by combining softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and pepper in a bowl.
5. Gently loosen the turkey skin over the breast without tearing it, and apply one-third of the herb butter under the skin. Spread the remaining butter evenly over the skin of the entire turkey.
6. Season the cavity generously with salt and pepper.
7. Stuff the cavity with quartered lemon, onion, apple, and any additional fresh herbs like rosemary and thyme to enhance flavor.
8. Preheat the oven to 325°F (160°C) and prepare a roasting pan with a bed of chopped vegetables such as celery, carrots, and onions, or use a roasting rack if available.
9. Position the turkey on the roasting rack or vegetable bed, and tuck the wing tips underneath the bird to prevent burning.
10. Place the turkey in the preheated oven, calculating about 13-15 minutes of cooking time per pound.
11. Monitor the turkey as it cooks, covering the breast with foil when it reaches a golden brown color to prevent overcooking.
12. Use an instant-read thermometer to check for doneness. The thigh should reach a temperature of 165°F, and the breast should be about 160°F.
13. Remove the turkey from the oven once it reaches proper internal temperatures and allow it to rest for 20-30 minutes to redistribute its juices before carving.
14. Carve and serve the juicy, perfectly cooked turkey to your guests, paired with your favorite side dishes.
15. Store any leftovers promptly in airtight containers in the fridge for up to 3-4 days or freeze for longer storage, slicing the turkey into portions before freezing for convenience.