Begin to thaw the turkey in the refrigerator 2-3 days before roasting.
Remove the turkey from the refrigerator about 2 hours before cooking to allow it to come closer to room temperature.
Preheat oven to 350F. In a small bowl, mix the olive oil, garlic, rosemary, sage, thyme, salt, and fresh ground black pepper. Set aside.
Remove turkey and pat dry. Take out any large fat deposits and giblets. Gently loosen the skin from the breast by slowly working your fingers between the breast and the skin.
Using your hand, spread a generous amount of the herb mixture under the breast skin. Rub the remaining of the herb mixture all over the outside of the turkey.
Place the turkey on a rack in a roasting pan. Pour the vinegar or lemon juice over the turkey and into the cavity, then loosely cover with aluminum foil.
Add about 2 cups of water to the bottom of the pan. Roast in the preheated oven for about 2:45 - 3 hours, or until the internal temperature reaches 180F.
Transfer the turkey to a large serving platter, cover with tin foil and let it sit for at least 20 to 30 minutes before carving. Enjoy!