In a medium bowl, combine the softened butter, sea salt, black pepper, minced garlic, chopped herbs, and lemon zest. Mix it all together until well combined. This herb butter can also be made a day ahead to let the flavors meld. You can store it in the refrigerator. Just remember to take it out a bit early to allow it to soften before using.

Preheat your oven to 325°F (165°C). A constant temperature is crucial for ensuring the turkey cooks evenly. While the oven heats up, it’s time to prepare your turkey.

Rinse your turkey under cold water and pat it dry with paper towels. Here's the fun part: slide your hands under the skin of the turkey breast. Gently loosen the skin without tearing it. Take a generous amount of your herb butter and spread it underneath the skin. This will keep the breast moist and flavorful during roasting.

Stuff the cavity of the turkey with the quartered onion, lemon, and apple. This adds moisture and flavor as the turkey cooks. If you like, you can throw in your fresh herbs and the cinnamon stick for an aromatic touch.

Rub the remaining herb butter all over the exterior of the turkey. Be liberal! Season the outside with additional salt and pepper. A well-seasoned outer layer means crispy skin and every crunch is full of flavor.

Use kitchen twine to tie the turkey legs together. This helps the turkey maintain its shape while roasting. If you have a roasting rack, place the turkey on it in a roasting pan. If not, a regular pan will do.

Place the turkey in the preheated oven. Cooking time will vary generally between 13 to 15 minutes per pound. Be sure to check the temperature of the meat. You’re aiming for an internal temperature of 165°F (74°C) at the thickest part of the thigh.

Once the turkey is done, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 30 minutes. This step allows the juices to redistribute throughout the meat. Skipping it would result in dry turkey slices.