Thaw the turkey in the fridge several days ahead.
Air-dry the turkey and season it with salt and pepper.
Preheat the oven to 325°F.
Rub butter under the skin and stuff herbs, onion, and lemon in the cavity.
Add celery, carrots, and onion to the bottom of the pan.
Add ½ cup water or dry white wine to the roasting pan.
Cook the turkey for 15 to 20 minutes per pound at 325°F.
Use a thermometer to check the internal temperature (160º to 165ºF).
Let the turkey rest for 30 to 45 minutes before carving.
