**One hour before cooking, remove the thawed turkey from the refrigerator and set on a large baking sheet to allow the turkey to come to room temperature.
Preheat oven to 325 degrees.
Remove the turkey from its packaging. Pull the neck and giblets out from the cavity and discard (or save to make gravy/stock if preferred).
Using paper towels, thoroughly pat dry all sides of the turkey as well as inside the turkey cavity.
Lightly salt & pepper the outside and inside of the turkey to preference.
In a medium bowl use a fork to mash together the butter, minced garlic, salt, pepper, thyme, rosemary, sage and lemon juice until thoroughly combined.
Use your hands to rub about ¼ of the butter mixture in the cavity of the turkey.
Next, gently loosen the skin from the turkey breast using your fingers, being careful not to tear the skin.
Use your hands to place ½ of the remaining butter mixture under the skin. Use your hands to gently massage the butter around.
Rub the remaining butter mixture over the entire turkey.
Stuff the cavity of the turkey with the sliced lemon, garlic heads, onion half, and sprigs of thyme, rosemary, and sage.
If desired, tie the legs of the turkey together with kitchen string.
Carefully lift the turkey and place onto a roasting rack inside of a roasting pan.
Cover the turkey loosely with a large sheet of non-stick foil. Place in the preheated oven and roast for about 15-20 minutes per pound of turkey.
About 30 minutes before the turkey will be done, remove the foil quickly and allow the turkey to keep roasting.
Once the turkey is ready to come out of the oven, use a meat thermometer to ensure that the turkey as reached an internal temperature of 165 degrees.
Remove the turkey from the oven and cover loosely with a sheet of foil. Allow the turkey to sit for 20 minutes before moving to a platter and carving.
NOTE ON TURKEY SIZE: Within the post there is a chart with turkey cooking times, please read it to find out how long to cook your turkey if it is smaller than 18-20 pounds.NOTE ON HERBS: I use fresh herbs, but dried are ok for the herb butter as well. Substitute 1 teaspoon of dried herbs for 1 Tablespoon of fresh.PLAN AHEAD: There is a chart within the post for thawing times for a turkey. Please read it and keep in mind it takes anywhere from 2-5 days to thaw, depending on turkey size.PLAN FOR THE DAY OF: The turkey will need to be removed from the refrigerator and placed on a large rimmed baking sheet (in its packaging) for one hour to come to room temperature before roasting. Don't skip this step unless you must, it's important for a tender turkey. (This is reflected in the "prep time" listed).