Rinse the thawed turkey under cold water and pat it dry. Rub ½ cup of olive oil over the turkey, then season it with 2 tbsp of kosher salt and 1 tbsp of black pepper.

Combine 2 sticks of unsalted butter, 10 cloves of grated garlic, zest and juice of 1 lemon, and 1 tbsp each of chopped fresh herbs in a bowl.

Gently separate the turkey skin from the meat and spread a generous amount of the herb mixture under and over the skin.

Preheat the grill to medium heat (350°F to 400°F) and place an aluminum pan with 2 cups of turkey stock on the grill.

Grill the turkey for 15-20 minutes to sear, then move to the cooler side of the grill above the pan.

Cover the grill and cook undisturbed for about 2 hours until the internal temperature reaches 165°F.

Check the turkey's temperature using a thermometer in the thickest part of the breast after 2 hours.

Remove from the grill and let the turkey rest for 20-30 minutes before garnishing with thyme and grilled lemon halves.