Rinse the turkey in cold water and pat dry with a paper towel. Remove legs, thighs and wing joints. Set aside for other use (see above). Rub the turkey with olive oil add season liberally with kosher salt and fresh cracked black pepper.
Place the onion, lemon and herbs into a small mixing bowl, season with salt and pepper and toss so that the mixture is mixed through. Stuff the turkey cavities, including the front neck portion with the lemon herb mixture.
Place on a baking pan with a wire rack. Slide into the oven and roast. For this version I had a 12-pound turkey and averaged 350 degrees for approximately an hour and 10 minutes. I rotated the bird every 10-15 minutes to ensure even heating. I did not opt to cover the hot spots with aluminum foil, as I did not want to steam the skin. Once you turkey reaches an internal temperature of 165 degrees it is done, remove from oven and let rest for about 20 minutes or 2 minutes per pound to ensure a juicy, tender result.
Brine
Combine all the ingredients into a large pot with 1 quart of water. Bring mixture to a boil, remove from heat and let cool. Place mixture into a brining bag or similar large container that can be refrigerated. Remove turkey from packaging, rise with cold water and pat dry. Place the turkey into the brine mixture, and add additional cold water to cover the turkey. Place in refrigerator and let stand for 4 hours. Remove from brine, rise and pat dry.