1. Preheat oven to 425 degrees, place oven rack on the lowest setting. Rinse the turkey inside and out and pat dry. Remove neck and bag of "goodies" from inside the turkey. (If turkey is frozen, be sure to thaw it in the fridge several days before. If still slightly frozen, thaw in cold water in the sink for a few hours until completely thawed.)
2. Tuck wings underneath. Generously sprinkle salt and pepper over the entire bird and the cavity.
3. Reserve 2 T. of the herb butter to use in the gravy. Gently run your hands underneath the skin on the breast to separate from the meat. Rub 4 T. of the herb butter underneath the skin of the turkey breast.
5. Scatter remaining lemon, onion, garlic, and herbs around the turkey. Pour about a cup of chicken stock into the pan. Bake uncovered for 20 minutes in 425 degree oven, then reduce heat to 350 degrees.
6. Bake at 350 for 30 minutes, baste with pan juices, then pour 1 c. chicken stock and 1 T. butter into the pan. Bake another 30 minutes, baste, and pour in 1 c. stock and 1 T. butter.
8. When turkey is nearly done, increase heat to 425 degrees, remove foil and spread 1 last tablespoon of butter of the top of the breast and thighs of the turkey. Return to oven for about 5 minutes to crisp up the skin. Remove from oven, tent with foil, and allow turkey to rest for about 30 minutes.
9. Strain pan juices to use in gravy. Carve the turkey and enjoy!
10. I even pureed some turkey and potatoes for Peanut. She really liked Mama's turkey!