Remove the turkey from the refrigerator at least 1 hour before roasting. Remove the giblets and neck from the cavity (set the neck aside and reserve the giblets for making gravy, if desired) and wash the turkey inside and out with cold water. Pat dry with paper towels.

Preheat the oven to 350°F. Melt the butter in a small saucepan with the finely grated zest and juice of 1 lemon.

Liberally salt and pepper the inside of the turkey cavity. Cut the remaining lemon into quarters. Stuff the cavity with the lemon quarters, herbs, 2 onion quarters, and the garlic. Tie the legs together with kitchen string. Place the turkey neck, the carrots, celery, and remaining onion quarters in the bottom of a roasting pan, creating a rack. Place the turkey on top. Brush the outside of the turkey with the butter and season generously with salt and pepper. Either tuck the wings under the turkey or cover them with foil.

Roast for 2½ hours or until the internal temperature reaches 165°For the juices run clear. Remove from the oven, cover loosely with foil and let sit for 20 minutes before carving. Remove vegetables and herbs from the turkey cavity before carving.