Start by roughly chopping the celery, carrots and onion.

If using fresh herbs for seasoning the turkey under the skin, mince the herbs.

Mix 1/4 cup of fresh or freeze-dried poultry blend herbs (sage, thyme, rosemary) with 1/2 stick of softened butter.

Stuff the turkey cavity with a mixture of celery, onion, lemon half, carrots, garlic cloves and fresh herbs.

Tie the turkey legs together with the kitchen twine for even cooking.

Pat the turkey dry with paper towels so you have a dry surface with which to work.

Gently separate the skin from the turkey breast with your fingers and place the softened herb butter under the skin as far as you can, coating with an even layer.

Next, drizzle olive oil over the top of the turkey and rub it in with your hands.  Season the turkey with salt, pepper, smoked paprika, onion powder, and 1 tablespoon of the freeze-dried poultry seasoning. Rub the seasoning in with your hands, coating the turkey all over.

If using an oven bag, place 2 tablespoons of all-purpose flour into the bag and shake.  Dump out excess flour in the sink.

Place the stuffed and seasoned turkey into the oven bag and into the roasting pan.  Place remaining celery, onion, lemon, and carrots around the turkey in the bag.

Seal the bag with the twist tie.

If prepping the turkey the night before - then place the turkey into the refrigerator overnight.  If you are roasting the turkey - place it into a 350 preheated oven.

Cook the turkey for approximately 2.5 - 3.5 hours, depending on the size of the turkey.

Check the internal temperature of the turkey by placing the thermometer in the thickest part of the breast.  It should register at 165° for a done turkey.

Remove from the oven once the turkey is cooked and let it rest.  Don't touch it while it's resting.  Resting the turkey ensures that the juices become redistributed into the meat, allowing for a juicy turkey.

Cut open the top of the bag to remove the turkey.  Place the turkey on a cutting board to carve.