Bring Ingredients to Room Temperature:
Remove turkey and butter from the fridge 1 hour before roasting.

Prepare Herb Butter:
In a bowl, combine softened butter with chopped herbs, garlic, salt, and pepper. Mix until well combined.

Prep the Turkey:
Preheat oven to 450°F (232°C) and place rack in the lower third of the oven.
Remove giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
Season inside and outside with salt and pepper (approx. 1 tsp salt total).
Stuff the cavity with lemon halves, garlic cloves, and herb sprigs.
Rub the herb butter all over the turkey, avoiding the underside. Tuck wings under and tie legs with kitchen twine (optional).

Roast the Turkey:
Place the turkey breast-side up on a roasting rack in a large roasting pan.
Reduce oven temperature to 350°F (177°C) and roast for about 13 minutes per pound (approx. 3 hours for a 14 lb turkey).
Use an instant-read thermometer to check for doneness—165°F in the thickest part of the thigh.
When skin is golden and starting to brown (about an hour before done), loosely cover the turkey with foil to prevent over-browning.

Rest & Serve:
Tilt turkey to release juices into the pan, then transfer to a carving board.
Let rest for 20 minutes before carving. Use pan drippings to make gravy, if desired.