Remove the turkey from the refrigerator and let it sit at room temperature for about 1 hour. This helps to ensure even cooking. While the turkey warms up, remove the giblets from the cavity and pat the skin dry using paper towels for a crispy finish in the oven.

Preheat your oven to 325°F (160°C). Ensure your oven rack is in the center position for optimal air circulation during roasting.

Generously season the inside of the cavity with kosher salt and black pepper. Stuff it with quartered onion, lemon halves, and a combination of fresh rosemary, thyme, and sage.

In a small bowl, combine softened unsalted butter, minced garlic, additional salt, and freshly ground black pepper. Mix well until smooth and fragrant.

Gently loosen the skin of the turkey and rub half of the prepared herb butter under the skin. Use the remaining butter to coat the exterior of the turkey.

Place chopped celery, carrots, and any leftover onion in a large roasting pan. Position the prepared turkey on top of the vegetables.

Roast your Garlic Thanksgiving Turkey in the preheated oven for approximately 15 minutes per pound. Check the internal temperature aiming for 158°-160°F.

If the skin begins to brown too quickly, loosely cover it with aluminum foil to prevent burning.

Once the turkey reaches the desired temperature, remove it from the oven and tent it loosely with foil. Allow it to rest for about 30 minutes before carving.

Carve the turkey using a sharp knife, serving the succulent meat alongside your favorite sides. Reserve the pan juices for making gravy.