In a food processor add the salt, lemon zest and rosemary sprigs. Pulse until all ingredients are fine and combined. Set aside.

Rinse and pat dry your turkey.

In a deep baking pan or roasting pan, line the celery and carrots on the bottom of the pan after spraying with nonstick cooking spray.

Slice the lemons you've used for the lemon zest and tuck them under the skin of the turkey along with 2 rosemary sprigs.

At this point you can rub down the turkey with olive oil for a browner crispier skin. I personally don't eat the skin so I omitted this step although the golden brown skin does look pretty for serving and presentation purposes. Rub the rosemary lemon salt all over the turkey liberally. Dont forget the cavity! Sprinkle black pepper on top of turkey and in the cavity as well. (Store excess rosemary salt in an air tight container for other recipes)

Place the seasoned turkey on top of the celery and carrots and add the sliced onions around the pan. Garnish with sprigs of rosemary before roasting. Add 3/4 cup water or stock to pan.

Once your house is smelling amazing and your cooking time is up, remove the turkey from the oven and allow it to rest for at least 20 minutes before slicing into it. This allows the bird to retain the juices from baking for a more moist turkey since proteins continue cooking for at least 10 minutes after removing it from the heat source.

Slice and enjoy with your favorite sides, salads, gravies or on a sandwich of your choice!