Preheat the oven to 450°F.
Tie the turkey legs together with kitchen twine. Rub canola oil (or butter) all over the turkey, about ¼ cup.
Lightly salt and pepper the skin (not too much salt...it's already soaked in some salt from the brine). Stuff the cavity with onions, lemons, and fresh herbs. Place on a roasting rack in a large roasting pan, breast side up.
Add the chicken stock to the pan (use the drippings for gravy, later).
Place in the oven and bake for 30 minutes.
After the 30 minutes, place a piece of aluminum foil that has been folded into a large triangle over the breast. Cover any other areas that are turning a dark brown. Insert the instant-read thermometer into the thickest part of the breast. Lower the oven temperature to 350°F.
Roast until the internal temp reaches 162°F...about 2¼ hours for a 13 to 15 lb. bird.
Remove from oven, cover with a large piece of foil, and let rest for at least 15 minutes. The turkey will stay warm for at least an hour. Place on a platter, carve, and serve with turkey gravy!