Prepare the Turkey

1. Preheat the oven to 325°F (163°C).
2. In a small bowl, mix the softened butter with chopped sage, rosemary, thyme, minced garlic, lemon zest, salt, and black pepper. Stir until everything is well combined.
3. Place the turkey on a rack inside a roasting pan. Gently loosen the skin on the turkey’s breast and legs by sliding your fingers underneath, being careful not to tear it.
4. Rub half of the sage butter mixture under the skin, and spread the rest over the skin of the turkey, ensuring even coverage for maximum flavor.
5. Place the quartered onion and lemon inside the cavity of the turkey for added flavor and moisture.

2. Roast the Turkey

1. Tie the legs together with kitchen twine to help the turkey cook evenly.
2. Pour 1-2 cups of broth or water into the roasting pan to keep the turkey moist during roasting.
3. Place the turkey in the oven and roast, basting every 30-45 minutes with additional broth or pan drippings to keep the skin golden and crispy.
4. Plan for about 15 minutes of roasting time per pound, or until an internal temperature of 165°F is reached in the thickest part of the breast and thigh (avoid touching the bone when using a thermometer).

Pro Tip: Cover the turkey loosely with foil if the skin begins to brown too quickly.

3. Make the Vegetable Gravy

1. About 1 hour before the turkey is done, scatter the chopped carrots, onion, and smashed garlic around the base of the turkey in the roasting pan. These veggies will roast in the pan drippings, adding rich flavor to the gravy.
2. Once the turkey is done, transfer it to a cutting board, tent it with foil, and let it rest for 20-30 minutes. This resting time will make the meat tender and juicy.
3. Meanwhile, carefully pour the pan drippings through a fine mesh strainer into a bowl, discarding any solids.
4. In a large saucepan, add the strained drippings over medium heat. Whisk in the flour to create a roux, stirring until it turns golden brown and thickens.
5. Gradually whisk in 2-3 cups of turkey broth, stirring constantly until smooth. Add the roasted vegetables from the pan to the gravy for extra flavor and texture, simmering until the gravy thickens.