Prepare the Turkey

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Turkey: Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.

Make the Herb Butter

1. Combine Ingredients: In a mixing bowl, combine the softened butter, chopped rosemary, thyme, sage, lemon zest, and minced garlic. Mix until well combined.
2. Season the Turkey: Gently loosen the skin of the turkey using your fingers, being careful not to tear it. Spread half of the herb butter under the skin, ensuring even coverage.
3. Butter the Outside: Rub the remaining herb butter all over the outside of the turkey. Season generously with salt and pepper.

Prepare the Stuffing

1. Sauté Vegetables: In a large skillet, sauté the chopped onion and celery in a little butter over medium heat until softened, about 5 minutes.
2. Combine Stuffing Ingredients: In a large bowl, combine the cubed bread, sautéed vegetables, dried cranberries, walnuts, parsley, salt, and pepper. Pour in the chicken broth and mix until the bread is well moistened.

Stuff the Turkey

1. Stuff the Cavity: Gently pack the stuffing into the turkey cavity, being careful not to overstuff. Tie the legs together with kitchen twine.

Roast the Turkey

1. Place in Roasting Pan: Place the turkey breast-side up in a roasting pan.
2. Roast in Oven: Roast in the preheated oven for approximately 3 to 3 ½ hours, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thighs.
3. Baste Regularly: Baste the turkey every 30 minutes with the pan juices to keep it moist.

Rest and Serve

1. Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for at least 30 minutes before carving.
2. Carve and Serve: Carve the turkey and serve with your favorite sides and the homemade gravy.