Pat the outside and cavity of the turkey dry with paper towels. Arrange it breast-side-up on a roasting rack set inside a roasting pan and allow it to stand at room temperature for 1 hour before roasting.

Preheat oven to 425 degrees F.

Tuck wings behind back. Brush surface with 2 Tsp of oil. Place turkey breast skin side down in oven safe skillet and roast for 30 min to crisp skin.

Take thighs out of fridge.

Preheat roaster to 425 F.

Place 1 onion, all of the carrots, half of the celery, and the peeled garlic cloves on bottom of roaster. (Use rack?)

Remove breast from oven and, using clean dish towels or 2 large wads paper towels, flip breast and place over veggies in the roaster.

Place thighs in roaster.

Squeeze the juice of the lemon into the cavity/roaster and stuff the lemon halves inside with the rosemary, parsley, and thyme.

Combine the melted and olive oil in a bowl and rub it all over the skin. Reserve the remainder for basting. Scatter the remaining onions, celery, and whole garlic cloves on the bottom of the pan.

Roast the turkey at 425 for 30 minutes. [Rotate the pan,] baste the turkey with the remaining oil mixture, then reduce the temperature to 350 degrees.

Continue roasting until a thickest part of the breast reads 160 - 165 degrees and 175 - 180 when inserted into the thickest part of the thigh and the juices run clear. It should take 40 min to 1 hour and 20 minutes longer.

Let the turkey rest, loosely covered with foil for 15 minutes before carving.