Preheat the oven to 450 degrees F and adjust the oven tack to the bottom position in your oven.
Take the turkey out of the refrigerator about a half-hour before roasting and remove the packaging and anything inside the neck and body cavity. Pat the outside of the turkey dry with paper towels and place inside a roasting pan.
In a small bowl, combine the room temperature butter, salt, garlic powder, thyme, rosemary, sage, onion powder and pepper, mix and combine all of the ingredients using a rubber spatula. Use a wooden spoon or spatula to loosen the skin of the turkey, then spread the butter under the skin of the turkey and all over the outside.
Stuff the carrots, onions, apple and lemon inside the turkey and then truss the turkey with about 12" of baking string, tucking the wings under and tying up the drumsticks. Add any remaining vegetables around the roasting pan along with about 2 cups of chicken broth.
Truss the turkey with about 12' of baking string, tucking wings under and tieing up the drumsticks. Add remaining vegetable around the roasting pan. Add about 2 cups chicken broth to the roasting pan.
Cover the turkey and roasting pan with aluminum foil, then place in the oven and reduce the temperature to 350 degrees F.
Roast the turkey for about 13 minutes per pound, or until a digital thermometer reads 165 degrees F in the thickest part of the breast, outer thigh and inside the thigh. (Note: it's a good idea to check about halfway through cooking to gauge how fast it's cooking).
Baste the turkey 3-4 times throughout the cooking process. During the final basting, remove the foil from the turkey and smear about ¼ cup of butter over the skin to help it crisp and turn it a nice golden brown. If there are parts of your turkey that are getting too dark, shield with aluminum foil.
Once the turkey has reached 165 degrees F in the thickest spots, remove it from the oven and use the turkey baster to remove the drippings. Reserve in a separate container to make the gravy. Remove about ¼ cup of cooked onions from the inside of the turkey and reserve as well.
Tent the turkey with aluminum foil and let it rest for 30 minutes while you make the gravy. Transfer the turkey to a large serving platter on a bed of fresh kale, grapes or any fruits and vegetables that you want. Carve as desired, and enjoy!