Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 4 tablespoons unsalted butter, softened
• Salt and black pepper to taste
• 1 onion, quartered
• 1 lemon, quartered
• 4-6 garlic cloves, peeled
• Fresh herbs (Rosemary , Thyme, sage) for the cavity
• Kitchen twine

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons fresh sage leaves, chopped
• 2 tablespoons fresh Thyme Leaves, chopped
• 2 tablespoons fresh Rosemary Leaves, chopped
• Zest of 1 lemon
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 325°F (160°C). Remove the turkey from its packaging and giblets (if included). Rinse it inside and out, then pat it dry with paper towels.
2. Season the inside of the turkey cavity with salt and black pepper. Stuff the cavity with the quartered onion, lemon, garlic cloves, and fresh herbs. In a bowl, combine the softened butter with chopped sage, thyme, rosemary, lemon zest, salt, and black pepper. Mix until well combined. Gently loosen the skin of the turkey around the breast and thigh areas without tearing it. Be careful not to remove the skin completely.
3. Spread the herb butter mixture under the skin, directly onto the meat of the turkey, ensuring an even coating. Using kitchen twine, tie the turkey legs together to help it cook evenly.
4. Place the turkey on a roasting rack in a large roasting pan, breast side up. Tent the turkey with aluminum foil to prevent the skin from getting too dark. Place the turkey in the preheated oven.
5. Roast the turkey for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. This usually takes about 3.5 to 4.5 hours for a 12-14-pound turkey.
6. Remove the foil during the last 30 minutes of cooking to allow the skin to brown and crisp up.
7. Once the turkey reaches the desired temperature, remove it from the oven and cover it loosely with foil.
8. Allow it to rest for at least 20-30 minutes. This resting period allows the juices to redistribute, resulting in a juicier turkey.