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Bring the turkey to room temperature. Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
Preheat your oven to 325°F (160°C) and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs.
In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about ⅓ of the herb butter between the skin and turkey breasts. Rub the remaining herb butter all over the entire outside of the turkey.
Place the turkey on a roasting rack or on top of a bed of chopped vegetables. Tuck the wing tips under the turkey to prevent them from burning.
Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F.
Let the turkey to rest for 30 minutes before carving.
Carve the turkey and serve it up on a platter.