Preheat the oven to 325.
Make sure your turkey is completed thawed. The rule of thumb is 24 hours of thawing time for every 5 lbs of turkey. I used a 12-lb turkey, so I thawed mine for about 3 days.
Let the turkey come to room temperature for about 30 minutes while the oven pre-heats.
Remove the neck and giblets from the turkey. Rinse the turkey well inside and out and pat dry with a paper towel.
Sprinkle the 2 tsp of salt into the cavity of the turkey. Add in the onion quarters, garlic cloves, celery, lemon, and sprigs of rosemary, thyme, and sage. Tie the legs together using kitchen twine and set the turkey on the roasting rack breast-side up.
Add the ghee (or vegan butter) to a microwave-safe bowl and microwave it for about 20 seconds to soften the ghee. Add in the remaining ingredients and stir well.
Use your hands to spread the mixture all over the turkey, making sure to get into the crevices and under the skin for extra flavor. Save about 1/4 cup of the mixture and set aside.
Bake the turkey for 13-15 minutes per pound of turkey. You want the internal temperature of the bird to be 165. My 12-lb turkey took about 3 hours total.
Halfway through baking time, use a pastry brush to brush the remaining ghee herb mixture all over the turkey. You can microwave it to soften before brushing. Tent the bird with foil for the remaining cook time if it looks like it's getting too browned.
When the turkey has reached an internal temp of 165 degrees (testing it with a meat thermometer in the innermost part of the thigh and wing and the thickest part of the breast), remove it from the oven and tent with foil. Let it rest for 30 minutes before carving.
Reserve the drippings so you can make my Best Ever Paleo Gravy!