In a saucepan, combine chicken stock, butter, lemon juice, salt, black pepper, white pepper, and onion powder. Heat gently until the butter has melted and everything is mixed well.

Using a meat injector, draw the marinade into the injector. Insert the needle deep into the turkey breast, legs, and thighs, injecting the marinade in several spots.

Stuff the turkey with halved lemons, quartered apples, and onion, along with fresh herbs (thyme, rosemary, and sage).

In a small bowl, mix together salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the turkey's skin for extra flavor.

Preheat your oven to 325°F. Place the turkey in a roasting pan and cook it according to its weight (about 13-15 minutes per pound). Use a meat thermometer to ensure it reaches a safe internal temperature of 165°F in the thickest part.

Once your turkey is perfectly roasted, let it rest for about 20-30 minutes before carving.

Serve slices of turkey alongside your favorite sides like mashed potatoes, stuffing, and cranberry sauce. Garnish with fresh herbs and lemon slices.