Thaw the turkey completely in the refrigerator (24 hours per 5 pounds) or in cold water (30 minutes per pound), changing the water every 30 minutes.
Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out and pat it dry.
Trim excess fat from the turkey.
In a medium bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, lemon zest, salt, and pepper. Mix well.
Loosen the skin of the turkey breast by gently sliding your fingers between the skin and the meat.
Preheat oven to 325°F (160°C).
Generously spread the garlic herb butter under the skin of the turkey breast and over the outside of the skin. Rub some butter inside the cavity as well.
Place the turkey in a roasting pan, using a roasting rack or chopped vegetables as a makeshift rack.
Add aromatics (onions, apples, oranges, herbs) to the cavity, if desired.
Roast for approximately 13 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Cover the turkey loosely with foil and let it rest for at least 30 minutes to an hour before carving.
Carve the turkey and serve.
