Prepare the Turkey: Remove the turkey from refrigerator 1 hour before cooking. Pat the turkey completely dry with paper towels, both inside and out. Remove any giblets or neck from the cavity.

Season Generously: Mix softened butter with olive oil, salt, pepper, and paprika. Carefully loosen the skin over the turkey breast and thighs, then spread about half of the butter mixture underneath the skin. Rub the remaining butter mixture all over the outside of the turkey.

Stuff and Truss: Fill the turkey cavity with onion, garlic, lemons, and fresh herbs. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.

Roast to Perfection: Preheat oven to 425°F. Place chopped carrots and celery in the bottom of your roasting pan to create a natural rack. Place turkey breast-side up on the vegetables. Roast at 425°F for 30 minutes, then reduce heat to 350°F. Continue roasting, basting every 30 minutes with pan juices, until internal temperature reaches 165°F in the thickest part of the thigh (about 2.5-3 hours total).

Rest and Carve: Transfer turkey to a cutting board and tent loosely with foil. Let rest for at least 30 minutes before carving.