Remove thawed turkey from the fridge 1 hour before you plan on roasting and allow it to come to room temperature.
Remove turkey from packaging and remove the giblets from the cavity. It's very gross and I recommend wearing disposable gloves.
Place the turkey on a roasting rack in a roasting pan.
Use paper towels to pat the turkey as dry as possible.
Sprinkle salt and pepper inside the the cavity.
Stuff it with lemon, orange, onion, apple, garlic, sage, rosemary, thyme.
Then, use your fingers to loosen and lift the skin on top of the turkey breast and spread a 1/4 cup of the butter underneath this skin.
Brush the remaining butter all over the turkey. Make sure to get into all the tight spots.
Be sure to tuck the wings underneath the turkey because it sits better this way and also doesn't burn.
Roast at 325 degrees. As for the roasting time, the general rule of thumb is to roast for about 15 minutes per pound of turkey.
When the turkey has been roasting for 1.5 hours or when you notice the skin has become nice and golden brown, cover the top of the turkey with aluminum foil. This will protect it from becoming too brown, dry and over-cooked.
Remove the turkey when an inserted thermometer in the breast of the turkey reaches 165 degrees. That internal temperature is crucial!
Allow it to rest, covered, for 20-30 minutes. Then, carve and enjoy!