Preheat oven to 300 degrees.Add 2 cup water to the bottom of the roasting pan.Combine melted butter and stock in a medium sized saucepan. Set aside.Combined softened butter, sage, rosemary, thyme, lemon zest, garlic, and sea salt. Mix until well combined.

Rub 2/3 of the softened butter and herb mixture under the skin over the turkey breast and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.If stuffing turkey, stuff at this time and tie legs together and and secure skin flap in back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in back and tuck wings under turkey.

Take cheesecloth and fold large enough to cover top and sides of turkey.Place turkey in oven and baste every 20 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey.

Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.