Remove your whole turkey from the fridge about 1 hour before cooking to let it come to room temperature.

In a mixing bowl, combine 1 cup of softened unsalted butter with 1 tablespoon each of finely chopped fresh sage, thyme, and rosemary, along with 4 minced garlic cloves. Add salt and pepper to taste.

Preheat your oven to 450°F (232°C).

Remove any giblets and the neck from the turkey's cavity—set these aside for making stock if desired. Pat the turkey dry and generously season with salt and pepper.

Stuff the turkey cavity with the halved lemon, fresh herb sprigs, and the broken garlic head.

Rub the garlic herb butter all over the surface of the turkey.

Tuck the turkey wings under its body and tie the legs together with kitchen twine.

Place your turkey in the roasting pan and lower the oven temperature to 350°F (175°C). Roast for about 3 hours, or until the internal temperature hits 165°F (74°C).

Let your turkey rest on a cutting board or platter for 20 minutes.