1. Prepare the Stuffing (Can be done a day ahead):

• Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and bake for 10–15 minutes until dried out but not browned.

• In a large skillet, melt butter over medium heat. Add onions and celery, cook until soft (6–8 min). Stir in garlic and herbs, cook 1 min.

• In a large bowl, combine bread cubes, sautéed veggies, parsley, salt, and pepper.

• Mix in broth gradually (start with 2 cups) until moist but not soggy. Stir in eggs. Set aside to cool.

2. Preheat Oven and Prep Turkey:

• Preheat oven to 325°F (165°C).

• Remove giblets and neck from turkey cavity; pat turkey dry with paper towels.

• Mix softened butter, olive oil, garlic, lemon zest, and chopped herbs in a bowl.

• Loosen the skin over the turkey breast and rub the herb butter under and over the skin.

3. Stuff and Truss the Turkey:

• Loosely fill the turkey cavity with prepared stuffing (don’t pack it tightly).

• Place lemon halves, onion quarters, and fresh herb sprigs in the cavity.

• Tie the legs together with kitchen twine and tuck wings under.

4. Roast the Turkey:

• Place turkey on a rack in a roasting pan.

• Roast at 325°F for 15 minutes per pound, or until internal temp reaches 165°F in the thickest part of the thigh and 160°F in the stuffing.

• Baste every 45 minutes with pan drippings. If skin browns too quickly, tent with foil.

5. Rest and Serve:

• Let turkey rest 20–30 minutes before carving.

• Scoop stuffing from the cavity and serve on the side with the carved meat.