Preheat the oven to 350 degrees F. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan or on a roasting rack, if using one. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, rosemary, lemon, onion, and the carrots. Scatter the remaining herbs and veggies around the outside of the bird. If you’re not using a roasting rack, place the turkey on top of the carrots and onions. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Add 1 to 2 cups of water to the pan.

Roast the turkey for 2-3 hours, longer if the bird is larger or it’s stuffed. Baste it from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Your meat thermometer should register 160 degrees in the thickest part of the thigh. If the turkey isn’t brown enough, roast it at 400 hundred degree for the last 20 minutes. If it is too brown, cover it with a oiled cheese cloth or a foil tent. Remove the turkey to a cutting board and cover with foil; let it rest for 20-30 minutes. Slice the turkey and serve.