Uncover the turkey and let it sit at room temperature for 1 hour before roasting.
Preheat the oven to 350 degrees Fahrenheit.
Melt butter in a saucepan, then mix in the zest and juice of 1 lemon and 1 teaspoon of freshly chopped thyme leaves. Set aside.
Brush off the dry brine from the turkey using damp paper towels.
Stuff the turkey's cavity with a bunch of fresh thyme, halved lemon, and quartered garlic. Then, place chopped onion, carrots, and celery in the bottom of a roasting pan.
Place the turkey on a roasting rack inside the pan. Tie the legs together loosely and tuck the wingtips under the body. Brush the butter mixture all over the turkey.
Roast the turkey for approximately 2½ hours, basting occasionally with pan juices. The turkey is done when the internal temperature reaches 165°F in the thickest parts. If the skin browns too much, cover it loosely with foil.
Once roasted, transfer the turkey to a cutting board, cover with foil, and let it rest for 20 minutes.