Allow thawed turkey to sit on counter for 1 hour to come to room temperature.

Adjust oven racks to allow room for the turkey to fit in the middle of the oven.

Preheat oven to 325.

Remove stems from enough rosemary to make 1 tablespoon of chopped rosemary.

Remove stems from enough thyme to make 1 tablespoon of chopped thyme.

Remove stems from enough sage to make 1 tablespoon of chopped sage.

In a medium bowl, combine butter, garlic, salt, pepper, chopped thyme, chopped rosemary and chopped sage. Stir until well blended.

Remove packaging from turkey and remove neck and giblet pack from inside of the bird.

Dry the turkey with paper towels.

Tuck or rotate wings underneath the turkey.

Set the turkey on a roasting rack inside a roasting pan.

Rub some of the herb butter inside the cavity.

Gently loosen the skin above the breast by slipping your fingers up under the neck flap.

Take some more of the butter and place under this loosened skin.

Rub down the rest of the outside of the turkey with the herb butter,

Retain a little of the herb butter for basting while it cooks.

Stuff the cavity with the apples, onion, lemon and a few sprigs of each of the herbs.

Roast for about 15 minutes per pound until internal temperature inserted in middle of breast reaches 165. When skin on breast gets golden brown, tent with aluminum foil to keep from burning.

Allow turkey to rest for 15-20 minutes before cutting.

Reserve pan drippings for gravy.