Step 1: Prepare Your Turkey. Remove the turkey from its packaging, taking out the neck and giblets from the cavity. Pat the turkey dry, inside and out, with paper towels.
Step 2: Make the Herb Butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, sage, and thyme, salt, and black pepper. Mix until well combined.
Step 3: Apply the Herb Butter. Gently separate the skin from the breast meat by sliding your hand underneath. Spread about two-thirds of the herb butter mixture directly onto the breast meat under the skin. Rub the remaining butter over the entire exterior of the turkey, including the legs and wings.
Step 4: Stuff the Cavity. Loosely stuff the turkey cavity with the quartered onion and lemon halves. You can also add a few extra sprigs of fresh herbs.
Step 5: Truss (Optional). If desired, tie the turkey legs together with kitchen twine.
Step 6: Prepare for Roasting. Place the turkey on a rack in a large roasting pan. Pour 2 cups of chicken or vegetable broth into the bottom of the pan.
Step 7: Initial High Heat Roast. Preheat your oven to 425°F (220°C). Roast the turkey for 30 minutes at this high temperature.
Step 8: Lower Heat and Continue Roasting. Reduce the oven temperature to 325°F (160°C). Continue roasting for another 2 to 2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
Step 9: Basting (Minimal). If the skin starts to brown too quickly, loosely tent the turkey with foil. Basting is optional for this recipe.
Step 10: Rest the Turkey. Once the turkey reaches 165°F (74°C), remove it from the oven. Transfer it to a large cutting board and tent it loosely with foil. Let the turkey rest for at least 20-30 minutes before carving.
Step 11: Carve and Serve. Carve the turkey and serve immediately with your favorite Thanksgiving sides.