Preheat the oven to 375 degrees F.

Remove the turkey from the wrapper. Take out the neck and giblits from the two body cavities.

Rinse the turkey off and pat it dry with paper towels. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper inside the turkey cavity. Stuff the inside of the cavity with the rosemary, onion, garlic and lemon. Place the turkey in a large roasting pan and pour the melted butter over the top. Sprinkle another teaspoon of kosher salt and 1/2 teaspoon pepper over the top of the turkey. Cover the turkey with aluminum foil and cook for 3 1/2 - 4 hours depending on the size of the turkey.

Carefully remove the turkey from the oven periodically and baste with the juices of the turkey. Return to the oven and continue cooking. When there is an hour left for the turkey to cook, remove the foil cover and place the turkey back in the oven to finish cooking. After the turkey has cooked, remove from the oven and cover again. Let the turkey stand for at least 15 minutes before carving.