Step 1

Preheat the oven to 325°F. Remove the neck and giblets from the turkey if there are any. Cut off any excess skin and discard. Using your hands, gently separate the skin from the turkey starting at the neck/breast area and work your way down to the legs and thighs, set aside.

Step 2

In a medium-sized bowl, mix together the butter, salt, pepper, parsley, thyme, rosemary, sage, tarragon, and garlic until combined. Again, using your hands place ⅔ of the butter mixture under the skin, smoothing it out over the legs, thighs, and breast. Rub the remaining butter mixture all over the skin. Season the turkey all over with salt and pepper.

Step 3

Stuff the cavity with the lemon, orange, onion, garlic, and any leftover herbs you have. Roast for about 15 minutes per pound until the internal temperature taken in the thickest part of the thigh reaches 165°F. Let it rest for at least 30 minutes before slicing to serve.