1. Thaw turkey in the refrigerator for 24 hours per 4–5 pounds

2. Preheat oven to 325°F (165°C)

3. Remove giblets and neck, rinse turkey, and pat dry

4. Mix butter, garlic, thyme, rosemary, parsley, lemon zest, salt, and pepper

5. Gently separate skin and spread half the butter mixture under the skin

6. Rub remaining butter over skin and inside cavity

7. Stuff cavity with lemon halves, onion, and herb sprigs

8. Tie legs with kitchen twine and tuck wing tips under body

9. Place turkey breast-side up on a rack in a roasting pan

10. Roast until thigh temperature reaches 165°F, about 3½ to 4 hours

11. Baste with pan juices or extra butter every 45 minutes

12. Tent foil over darkening areas as needed

13. Remove from oven and rest under foil for 30 minutes

14. Carve and serve with pan juices