Preheat oven to 325°F (165°C) and adjust oven rack to the lowest position.

Remove turkey from refrigerator, discard giblets and neck, and pat the skin completely dry with paper towels.

In a small mixing bowl, combine softened butter, minced garlic, thyme, rosemary, and sage to create a compound butter.

Season the turkey cavity with salt and pepper, then stuff with onion, lemon, celery, and carrots.

Gently lift the skin over the breast meat and spread half of the compound butter underneath the skin; rub the remaining butter over the entire exterior of the bird.

Generously season the exterior skin with the remaining salt and pepper.

Tuck the wing tips under the body and tie the legs together with kitchen twine.

Place turkey breast-side up on a roasting rack set inside a large roasting pan.

Roast until a meat thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F (74°C).

Transfer turkey to a carving board and tent loosely with aluminum foil; allow to rest for at least 30 to 45 minutes before carving.