If frozen, begin by defrosting your turkey in your refrigerator approximately 3 days before you plan to roast it.

One day before roasting, mix the salt and herbs (this is the dry brine). Remove the giblets and neck if stuffed inside the turkey. Sprinkle the dry brine all over the turkey and rub it in, getting under the legs and wings. You can also lift up the skin and rub it directly on the meat. Leave the turkey uncovered on a baking sheet in the refrigerator with the dry brine on it for up to 24 hours.

On the day of roasting, preheat the oven to 350°F. Arrange the racks inside the oven to accommodate the size of the turkey. Prepare a roasting dish with a rack in the bottom.

Place the onion halves, head of garlic, lemon halves, and fresh rosemary inside the turkey. Place the turkey on the roasting rack and cover with butter or ghee.

Pour the stock into a saucepan and heat on low.

Place the roasting pan with the turkey in the center of the oven, and roast until it measures 165°F in the thickest part of the breast, basting with the warm stock occasionally throughout the cooking time. A good rule of thumb is to cook the turkey 12 minutes per pound. You can monitor the temperature with an integrated oven thermometer, or periodically measure it with a digital thermometer.