Roasted Turkey with Moroccan Chermoula

Ingredients:
12-13 pounds fresh Turkey
1-2 preserved lemons (optional)
Spices: 2 teaspoons ground ginger, 1/2 teaspoon ground turmeric, a large pinch of saffron, salt, pepper
1 stick (113 grams) softened butter
1 tablespoon olive oil
4 garlic cloves (crushed)
1/4 cup of finely chopped cilantro
1/4 cup of finely chopped flat-leaf parsley
1/4 cup of finely chopped fresh mint leaves
1/4 cup fresh lemon juice
Infused butter: 1 stick (113 grams) softened butter and 2 bay leaves
1 onion, peeled and cut into quarters
1 bouquet of mint
1 bouquet of cilantro
A few branches of rosemary
1 lemon