Preheat your oven to 325 degrees and make sure you have moved your racks around so that the turkey will fit. Remove the neck and gizzards from the cavity of the turkey. Discard the giblets (or save for gravy) and place the neck in the bottom of a large roasting pan with a rack. Place the turkey on the rack, breast side up. Sprinkle the cavity with a little salt and pepper, then stuff with apple, orange, onion and lemon and 1 sprig of each herb.
Remove the remaining herbs from the stems and mix with the butter and ½ t. each salt and pepper. Then, using your fingers, separate the skin from the breast meat forming a pocket between the meat and the skin. Spread half of the butter underneath breast skin doing your best to spread all the way to the front of the bird. Rub the rest of the butter on top of the skin, all over the bird. Season with the remaining salt and pepper.
Pour the chicken stock in the bottom of the pan, place the turkey breast side down and roast for one hour. Flip the turkey breast side up, and continue to roast until the turkey breast reaches 165 degrees. Remove from the oven and let it rest, covered in foil at least 20 minutes. Use the pan dripping to make gravy. Carve and serve!