If using a frozen turkey, thaw it in the refrigerator for 24 hours per 5 pounds, giving yourself an extra day to be safe. Once thawed, remove the turkey from the fridge 1 hour before roasting to let it come to room temperature. While the turkey is coming to temperature, adjust your oven rack so the turkey will sit in the center. Preheat the oven to 325°F.

In a medium bowl, combine the room temperature unsalted butter with finely chopped garlic, salt, ground black pepper, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme, and 1/2 tablespoon fresh chopped sage. Mix until you have a well-blended herb butter. The remaining fresh herbs will be used for stuffing the turkey cavity. I like to make sure the butter is really soft—let it sit out well ahead of time—or microwave it gently for an easy spread.

Remove the turkey from its packaging and take out the neck and giblets from inside the cavity (you can reserve them for gravy or discard). Pat the turkey completely dry with paper towels. Generously season the cavity with salt and black pepper. Stuff the cavity with the quartered onion, quartered lemon, quartered apple, and the remaining fresh rosemary, thyme, and sage. This will infuse wonderful flavor into the bird while roasting.

Gently loosen and lift the skin above the turkey breasts using your fingers, taking care not to tear it. Smooth a few tablespoons of the herb butter (from Step 2) directly underneath the skin over the breasts. Tuck the wings underneath the body. Transfer the turkey to a roasting rack set inside a roasting pan. Microwave the remaining herb butter mixture for about 30 seconds until very soft but not melted. Using a basting brush, coat the outside of the turkey, including the legs and wings, with the softened herb butter.

Roast the turkey at 325°F for approximately 13–15 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh and breast. About halfway through roasting, check the turkey; once the skin turns golden brown, cover the top loosely with foil to keep the breast meat from overcooking. You can also start roasting with the bird tented in foil and remove the foil for the last hour to allow the skin to brown. Let the turkey rest, tented with foil, for 20–30 minutes before carving to help the juices redistribute. I always save the pan drippings to make turkey gravy.

Transfer the rested turkey to a cutting board for carving, catching any juices with a sheet pan beneath. Garnish the carved turkey with extra freshly chopped herbs before serving for a beautiful presentation.