1. Prepare the turkey: Preheat your oven to 180°C (350°F). Remove the giblets from the turkey and rinse it with cold water. Pat dry with paper towels.

2. Prepare the garlic butter: In a bowl, mix the softened butter with the minced garlic, finely chopped fresh herbs, salt and pepper. Make sure the mixture is evenly mixed.

3. Season the turkey: Gently slide your fingers under the skin of the turkey, at the breast, to create a space. Spread half of the garlic butter mixture under the skin, making sure to spread it evenly over the entire surface. Use the rest to brush the outside of the turkey.

4. Add the lemon wedges: Place the lemon wedges inside the cavity of the turkey. This will add flavor and moisture as it cooks.

5. Roast: Place the turkey on a rack in a roasting pan. Place in the oven and roast for about 2 1/2 to 3 hours, or until the internal temperature reaches 165°F (75°C) at the thigh. Baste the turkey every 30 minutes with the pan juices to ensure the skin is nicely browned and crispy.

6. Rest: Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This will allow the juices to redistribute and make the meat juicier.