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.
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.