Remove the turkey from the brine and discard the brine and packet of aromatics. Pat the turkey completely dry with paper towels, on the outside as well as the inner cavity.
Place the turkey on a roasting rack in a roasting pan. Loosely place the cinnamon stick, herbs and 1 half of the lemon in the inner cavity. Stuff the other half of the lemon in the neck area.
Truss the turkey by folding the wing tips back over themselves and tucking them in, and tying the ankles together.
Make a large triangle out of tin foil. Form it over the breast with the top point of the triangle meeting the bottom of the breast. Fold any excess foil back so the wings are not covered. Remove the foil triangle, but keep its shape so it can be easily placed back on the turkey.
Preheat the oven to 500 degrees. Rub the turkey with a light layer of olive oil, and season with salt and pepper. Once the oven is heated, roast the turkey, uncovered, for 30 minutes.
After the first 30 minutes is up, reduce the oven temperature down to 350 and remove the turkey from the oven. Using a meat thermometer with 2 wire leads, stick one lead into the breast meat and one to the inside of one of the thighs. Place the foil triangle back over the breast, and put the turkey back in the oven.
Roast the turkey until the breast meat reaches 150 degrees. Remove the foil, turn the oven to 400 and roast until the breast meat reaches 160 (the thigh meat will likely be around 180 or even more - that's what you want).
Remove the turkey from the oven and let rest, uncovered, for 60 minutes. After it has rested, carve and serve. Happy Thanksgiving!