Thaw the turkey if frozen, allowing 24 hours for every 5 pounds.

Remove the turkey from the fridge 1 hour before roasting to bring it to room temperature.

Preheat the oven to 325°F.

In a bowl, mix the softened butter with minced garlic, salt, pepper, and fresh chopped herbs until well combined.

Carefully remove the turkey from its packaging and pat it dry with paper towels.

Season the inside cavity generously with salt and pepper, then stuff it with onion, lemon, apple, and leftover herbs.

Loosen the skin over the turkey's breast and spread half of the herb butter under the skin.

Tuck the wings underneath the turkey and place it in a roasting pan.

Brush the remaining herb butter all over the outside of the turkey.

Roast the turkey for about 13-15 minutes per pound until the internal temperature reaches 165°F.

Cover with foil if the skin browns too quickly.

Let the turkey rest for 20-30 minutes before carving to allow juices to redistribute.

Reserve the drippings for gravy.