Directions:

Rub oil over the entire bird and season with a thin layer of salt and pepper.

Butter rub:
Mix together salted butter, rosemary, parsley, thyme and lemon zest.

Carefully use your fingers to separate the skin from the breast meat and stuff with about 2/3 of the butter mixture. (It is essential that the butter mixture is placed beneath the skin to flavor the meat and prevent the bird from drying out.)

Use remaining 1/3 of the butter mixture to rub over the entire outside of the bird before putting it in the oven.

Inside the bird:
Season the inside of the bird with salt and pepper, onion halves, lemon halves, fresh parsley and sage.

Roast the turkey at 350 degrees F for 13 minutes per pound.

To test if the turkey is done, poke the drumstick with a knife to ensure the juices are clear.

Tip:
Allow the bird to rest as long as it cooked. Ex: If you cook it for 2 and 1/2 hours, let it rest for 2 and 1/2 hours so it will stay moist and juicy.