Preheat oven to 325°F (160°C). Remove turkey from packaging and remove neck and giblets from cavities. Pat the turkey dry inside and out with paper towels.

In a small bowl, combine softened butter, chopped rosemary, thyme, sage, minced garlic, salt, and pepper. Mix until well combined.

Carefully loosen the skin over the turkey breast and thighs by sliding your fingers underneath. Spread about half of the herb butter mixture under the skin. Rub the remaining herb butter all over the outside of the turkey.

Stuff the cavities with the quartered onion, celery pieces, and halved lemon.

Place the turkey on a rack in a large roasting pan. Cover loosely with aluminum foil.

Roast for 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). Baste the turkey with pan juices every 30-45 minutes.

Remove foil during the last 30-45 minutes of cooking to allow the skin to brown and crisp.

Once the turkey is cooked, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.