(Optional) The Day Before Roasting, Pat Turkey Dry And Rub 1 To 1½ Tablespoons Kosher Salt All Over And Under The Skin. Place Uncovered In The Fridge For 12–24 Hours To Dry Brine. Remove From Fridge 1 Hour Before Roasting To Come To Room Temperature.

Preheat Oven To 425°F (218°C).

In A Bowl, Combine Softened Butter, Olive Oil, Chopped Herbs, Minced Garlic, Lemon Zest, 1 Teaspoon Salt, And ½ Teaspoon Black Pepper Into A Compound Butter.

Carefully Loosen Skin Over Turkey Breasts And Thighs By Sliding Your Fingers Underneath. Spread Half The Compound Butter Under The Skin, Then Rub The Remaining Butter All Over The Skin.

Stuff The Turkey Cavity With Lemon Quarters And Quartered Onion. Tuck The Wing Tips Under The Bird.

Place Turkey Breast-Side Down On A Roasting Rack Inside A Roasting Pan. Roast Uncovered At 425°F For 30–45 Minutes.

Using Oven Mitts And Towels, Carefully Flip The Turkey Breast-Side Up. Reduce Oven Temperature To 325°F (163°C) And Continue Roasting, Basting Occasionally With Pan Juices, Until The Internal Temperature Reaches 160–165°F (71–74°C) In The Thickest Part Of The Thigh (About 13–15 Minutes Per Pound Total Cooking Time).

Remove Turkey From Oven, Tent Loosely With Foil, And Let Rest For 30–45 Minutes Before Carving To Allow The Juices To Redistribute.