Remove turkey from refrigerator and let come to room temperature for about an hour. Preheat oven to 400 degrees. After an hour remove turkey from packaging then remove the neck and gizzard bag from the turkey cavity (discard or save for stock). Pat the turkey dry with paper towels on both the inside and outside. Set Aside.
Combine softened butter, dried thyme, dried rosemary, dried sage, minced garlic, salt and pepper in a small bowl. Mash and stir until well combined and set aside.
Quarter onion and lemon and set aside. With cooking twine, tie together a couple sprigs of fresh rosemary, fresh thyme, and fresh sage, set aside. Lightly crush the two remaining whole and peeled garlic cloves with the side of a knife. Set Aside
Using your hand, gently push back the turkey skin on the breast. Try not to puncture the skin, just separate the skin from the breast meat. Coat under the skin, all over the turkey above the skin and inside the cavity with herb butter until all is used. Stuff the remaining ingredients inside the cavity and tie the legs together with cooking twine.
Place turkey BREAST DOWN on the roasting rack inside a deep roasting pan. Place on the center rack of the oven and cook for 45 minutes.
Lower oven temperature to 325 degrees. Remove turkey from pan and flip it using oven mitts*. The breasts should be up now. Rotate the pan and return turkey to the center rack of the oven and cook for 2-3 hours or until internal temperature reaches 155-160 degrees. Cover the top of the turkey with foil if the top is getting too browned.
Once turkey is cooked through, remove from pan and let rest on a large cutting board for 30 minutes before slicing. Reserve pan drippings for gravy.
Classic Pan Gravy
Pour drippings from herb roasted turkey into a glass measuring cup. Let the drippings settle to the bottom and skim fat off the top. Add to a warm medium sized skillet. Add in flour and stir until bubbling.
Add broth to skillet. Stir often to avoid clumps. Let simmer until thickened, about 1-2 minutes. Once thickened season with salt and pepper and serve warm with herb butter roasted turkey.
Turkey Flip Tips: Flipping the turkey can be a beast. I highly recommend 2 sets of hands. I like to use thick oven mitts, or ideally rubber grilling gloves. Grip the turkey firmly and slip is quickly all in one motion. Doing the flip makes the breast meat super moist because it is not being exposed to the most heat the entire time drying it out.