Thaw turkey in refrigerator. 24 hours for every 5 lbs.
Allow turkey to sit at room temperature one hour before putting in the oven.
Preheat oven to 500 degrees F with rack at the bottom of oven, you want the turkey in the center of your oven.
Mix together herb mixture.
Remove neck and giblets from inside of the turkey, rinse and pat turkey dry.
Using your fingers, loosen the skin of the turkey and rub half the butter mixture under the skin. Spread the other half over the top of the skin.
Stuff the inside of the turkey with lemon, onion, apple and fresh herbs. Tuck the wings under the turkey and tie the legs together with kitchen string.
Place turkey on rack in roasting pan.
Fold a piece of foil into a triangle and shape it to fit the turkey, covering the breast area. See photo above.
Roast the turkey at 500 degrees F. for 30 minutes to let the skin turn golden brown.
Reduce oven temperature to 350 degrees F, insert oven safe meat thermometer in the thickest part of the breast, being sure not to hit the bone. Cover turkey with foil triangle. Cook the turkey until it reaches 160 degrees F. and remove from oven. Tent with foil and allow to sit for 15-20 minutes before carving.