Preheat your oven to 425°F (220°C) for standard ovens or 390°F (200°C) for fan-forced ovens.

Combine the ingredients for the Herb Butter in a large bowl, reserving half for later use.

Line a large roasting pan with aluminum foil or parchment paper for easier cleanup.

Arrange the garlic halves in the pan cut side down along with thyme, rosemary, half the olive oil, and one lemon slice.

Pat the turkey dry with paper towels. Stuff the cavity with remaining garlic, lemon slice, thyme, and rosemary. Drizzle with olive oil.

Melt the butter and rub it generously over the turkey. Season well with salt and cracked pepper.

Place the turkey breast-side down in the roasting pan and drizzle remaining olive oil over it.

Roast uncovered for 30 to 45 minutes. Then carefully turn the turkey breast-side up, baste it with pan juices, and spread half of reserved herb butter over the top.

Reduce the oven temperature to 325°F (165°C) and continue roasting uncovered for an additional hour, basting every 30 minutes.

For crispy skin, broil for an extra 5 to 10 minutes at the end of the cooking time.

Remove and tent with aluminum foil to rest for 20 to 30 minutes before carving.