• Heat the oven to 375. Remove the wrapping from the turkey, discard the giblets (and neck, if you prefer), rinse the turkey and pat down.
• Stuff the turkey with onions, celery, carrot, lemon and fresh herbs. Also mix together salt and pepper and rub on the inside. Whatever you can fill the cavity with.
• Tie the turkey together with kitchen twine, and tuck under the bird.
• Rub the turkey all over with butter and season with salt. Give a quick spray with Pam Spray.
• Place remaining carrots, onion, celery (and the turkey neck, if you saved it) on the bottom of a roasting pan. Place the rack on top with the turkey on the rack.
• Roast the turkey, basting every 30 minutes to create even browning, with pan juices.
• If the turkey starts to darken, and you still have quite a bit of cooking time, tent it loosely with foil.
• Roast until the thickest part of the thigh is 165 degrees.
• Transfer it to a carving board and let rest for 25 minutes.

Garnish the bird:

• You may choose to leave it whole. Add fresh fruit such as apples, oranges, lemons, limes – and a variety of fresh herbs around the outer edge of the platter. If you slice the turkey, garnish beautifully with fresh fruit and herbs.