Step 1: Preheat your oven to 425°F (218°C) and prepare a roasting pan with a rack. Remove the turkey from the refrigerator and pat it completely dry with paper towels, both inside and out.
Step 2: In a small bowl, combine 1 cup of softened butter with the chopped sage, rosemary, thyme, salt, and pepper. Mix until well incorporated.
Step 3: Sauté the onion and celery in 1/2 cup butter until soft. Mix with bread cubes and broth to create your stuffing. Season with salt and pepper to taste.
Step 4: Carefully loosen the skin over the turkey breast and legs. Rub two-thirds of the herb butter directly onto the meat under the skin. Place the lemon and garlic inside the cavity, then loosely fill with stuffing.
Step 5: Rub the remaining herb butter over the entire outside of the turkey skin. Truss the legs with kitchen twine if desired and tuck the wing tips under the body.
Step 6: Place the turkey in the oven and roast at 425°F for 30 minutes. Then, reduce the oven temperature to 325°F (163°C).
Step 7: Continue roasting for approximately 13-15 minutes per pound. Baste the bird with pan juices every 45 minutes. If the skin gets too dark, tent it loosely with aluminum foil.
Step 8: Roast until a meat thermometer registers 165°F (74°C) in the thickest part of the thigh and in the center of the stuffing. Remove from the oven.
Step 9: Transfer the oven roasted stuffed turkey to a carving board and let it rest for 30-45 minutes before carving and serving.