Thirty minutes before roasting, preheat your oven to 450 degrees F. (232 C). Remove the top rack from the oven and place the other rack in the lowest position.

To make the butter herb mixture, place softened butter, brown sugar, fresh thyme, fresh sage, fresh rosemary, paprika, garlic powder, onion powder, one tablespoon of kosher salt, and 1 teaspoon of black pepper in a bowl. Mix well to combine. Set it aside.

Season the turkey's cavity with the remaining one tablespoon of kosher salt and one teaspoon of ground black pepper.

Using your fingers, gently separate the breast meat from the skin, being careful not to tear the skin. Do not rush this process.

Using your fingers, evenly spread two tablespoons of the butter and herb mixture underneath the skin.

Distribute the remaining butter herb mixture evenly throughout the turkey, including drumsticks, thighs, and breasts.

Place half of the celery, carrots, onion, half lemon, and fresh sprigs of thyme, sage, and rosemary inside the bird's cavity.

Place the other half of the lemon in the neck of the bird round cut side up, pull skin over, and secure with a toothpick. This will help the skin remain in place without shrinking.

Add the veggies and one cup of the stock at the bottom of the roasting pack.

Transfer the turkey (breast side up) to a V-rack fitted in a roasting pan (please read notes as to what to do if you do not have a V-rack).

Tuck the wings under and tie the drumsticks with kitchen twine.

If you have a temperature probe for continuous monitoring, insert the probe in the thickest part of the breast, making sure that it does not touch the bone. (Please read the notes about what to do if you do not own a meat thermometer probe.)

Set the probe temperature to 155 degrees F. (68 C).

Place the turkey in the preheated oven and roast for 30 minutes. Then reduce the heat to 325 degrees F (163 C) and roast for 2 to 2 ½ hours or until it reaches 155 degrees F. (see times, temp below)

While the turkey is roasting, place the remaining two cups of chicken (or turkey) stock in a small saucepan over low heat and keep it warm. Baste turkey every 30-45 minutes.

If the turkey seems like it's getting overly browned during the cooking process, cover it with aluminum foil.

Once the internal temperature is achieved, remove from the oven and tent with foil for 30 minutes. Do not remove the temperature probe until you are ready to carve. It should reach the safe 165 degrees F (74 C) as it sits, which should happen in about 15-20 minutes. Transfer it to a cutting board and let it rest.

While the turkey is resting, prepare your favorite gravy. The juices in the roasting pan will be a perfect addition to flavor!

Carve and serve.