Remove the turkey from the refrigerator about 1 hour before roasting to bring it to room temperature. Carefully take out the giblets from the cavity and pat the turkey dry with paper towels.

Preheat your oven to 325°F (160°C). Once hot, season the turkey's cavity generously with kosher salt and black pepper. Stuff with onion, lemon, and herbs.

In a bowl, combine softened butter, minced garlic, salt, black pepper, and chopped herbs to make the herb butter.

Loosen the skin over the turkey breast and rub about one-third of the herb butter mixture under the skin.

Rub the rest of the herb butter generously over the turkey and place it breast-side up in a roasting pan.

Roast in the preheated oven for about 15 minutes per pound until the internal temperature reaches 158°-160°F.

Remove the turkey from the oven, tent with foil, and let it rest for at least 30 minutes before carving.

Carve the turkey, starting with the legs, and serve beautifully on a platter.