Bring your turkey to room temperature, letting it sit for one hour before roasting. Preheat your oven to 325°F (160°C) and remove any giblets from the turkey cavity.

Pat the turkey dry with paper towels and season generously with salt and pepper. Stuff the cavity with onion, lemon, rosemary, thyme, and sage.

In a bowl, mix softened butter with minced garlic, salt, pepper, and remaining herbs to create herb butter.

Loosen the skin of the turkey and rub one-third of the herb butter underneath it, then coat the outside with the remaining butter.

Place the turkey on a roasting rack and roast for about 15 minutes per pound until the temperature reaches 158°-160°F in the thickest part of the breast.

Remove the turkey from the oven and let it rest for at least 30 minutes.

Carve the turkey and serve, reserving drippings for gravy.