If turkey if frozen, defrost in refrigerator in a rimmed baking sheet 24 hours for every 5 lbs of frozen turkey. For example, thaw 4 days in the refrigerator for a 20 pound turkey.

Remove the neck and package inside the chest or backside cavity of the bird.

Pat turkey dry with paper towel inside and out.

Prepare herb butter compound: Stir together 1 lb (4 sticks) softened butter, 1.5 tsp Acme Fresh Market poultry seasoning, 1 tsp salt, 1 tsp pepper, Juice and Zest from 2 lemons, 4 minced garlic cloves, 1/2 bunch of chopped parsley, 4 sprigs chopped fresh rosemary, 4 sprigs chopped fresh sage, 4 sprigs chopped fresh thyme, and 2 tsp olive oil

Loosen skin of the turkey carefully with your fingers through the neck and back. Push 1/2 of the herb butter compound under the skin and gently press from the outside to spread the butter evenly between the skin and meat.

Add 1/2 of the quartered onions, thyme, sage, rosemary, 5 whole cloves of garlic, 2 halved lemons, and 2 Tbsp oil into the cavity of the turkey.

Place chicken stock, carrots, celery, Brussels sprouts, remaining onions, 2 sliced lemons, and remaining chopped herbs in the bottom of the roaster.

Place turkey over vegetables or on rack over vegetables.

Spread the remaining herb butter compound over the entire turkey. Drizzle with olive oil and season with salt & pepper.

Roast uncovered at 425°F for standard ovens or 390°F for convection ovens for 30 minutes.

Baste turkey with broth juices. Reduce heat to 325°F for standard ovens or 300°F for convection ovens. Baste once every 45 minutes to 1 hour. If turkey begins to brown, cover with aluminum foil.

Roast until internal temperature inserted between the breast and leg reads 165°F. Average turkey baking times to reach 165°F: 12 pound turkey takes 2 1/2 hours, 14 pound turkey takes 3 hours, 16 pound turkey takes 3 hours 20 minutes, and 20 pound turkey take about 4 hours 20 minutes

Once internal temperature is 165°, allow to rest for at least 30 minutes or up to 2 hours before carving.