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Thaw the turkey in the fridge several days ahead based on its weight.
Air-dry the turkey on a baking sheet with a rack, pat it dry, and season with salt and pepper.
Preheat the oven to 325°F and add vegetables to the roasting pan.
Rub butter under the skin of the turkey and stuff herbs, onion, and lemon in the cavity.
Add ½ cup of water or dry white wine to the pan if using vegetables.
Cook the turkey at 325°F for 15 to 20 minutes per pound for unstuffed, or 20 to 25 minutes per pound for stuffed.
Use an instant-read thermometer to check for an internal temperature of 160º to 165ºF.
Let the turkey rest for 30 to 45 minutes before carving.