Preheat the oven to 450°F.

Remove the neck and giblets from the turkey, rinse it well, and pat dry with paper towels. Place the turkey on a rack in a large roasting pan.

Season the cavity with salt and pepper. Loosely stuff with the lemon, onion, and apple pieces.

Combine the olive oil, rosemary, sage, thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a small mixing bowl. Rub the mixture all over the turkey, working it in between the skin and the breast meat.

Tie the legs together with kitchen string and tuck the wings underneath the bird. Pour the chicken stock in the bottom of the roasting pan.

Place the turkey in the oven and roast for 30 minutes, until the skin begins to brown.

Reduce the oven temperature to 325°F and continue to roast the turkey for another 2½ to 3 hours, basting every 15 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F. Loosely cover the turkey with foil, if needed, to prevent over browning.

Removing the turkey from the pan, tent with foil, and allow to rest for 20 minutes before carving.