Remove your frozen turkey from the fridge at least 1 hour before roasting, allowing it to reach room temperature. Preheat your oven to 325°F (160°C). Ensure you remove the giblets from the cavity.

Season the turkey's cavity generously with kosher salt and freshly ground black pepper. Stuff the cavity with quartered onion, lemon, and fresh herbs.

In a mixing bowl, combine the softened unsalted butter with minced garlic and a pinch of kosher salt. Add remaining fresh herbs to create a fragrant herb butter.

Loosen the skin of the turkey over the breast area gently. Use about one-third of the herb butter to rub underneath the skin, then spread the remaining butter over the exterior.

Prepare your roasting pan by spreading chopped celery, onions, and carrots. Place the turkey on top.

Roast the turkey for approximately 15 minutes per pound, checking internal temperature of the thigh. Cover with foil if browning too quickly.

Once reached optimal temperature, remove from oven and let it rest for at least 30 minutes, tented with foil.

Carve the turkey and save pan juices for making gravy. Serve alongside your favorite Thanksgiving sides.