If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use. Remove the turkey from the refrigerator and let it sit in room temperature for 1-2 hours before roasting. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean and rinse the turkey.
Preheat the oven to 400°F (204°C).
Pat the turkey dry using a paper towel. Stuff the apple, onion, lemon and the rest of the herbs, including stems (thyme, rosemary & sage) into the turkey's cavity.
Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast beneath the skin. Then rub the rest of the butter on the outer layer of the turkey's skin.
Place the turkey on the roasting rack and pan.
Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Tie the legs together. Loosely cover with aluminum foil.
Place turkey in the oven and reduce the heat to 350°f F (176°C).
Roast for 13 minutes per-pound or until the internal temperature reaches to 165°F (73°C).
Baste every 30 minutes. Remove the aluminum foil during the last 30 minutes to brown the skin.
Remove the turkey from the oven and tent/cover with aluminum foil. Let rest for 20 minutes before craving.
Transfer the drippings and grease to a clear measuring cup or bowl. The drippings will settle to the bottom; discard the grease. Reserve the drippings to make turkey gravy. https://eatfoodlicious.com/turkey-gravy/