1-Remove turkey neck, giblets, and pin feathers, then pat dry inside and out with paper towels. Let it rest at room temperature for 1 hour to help the skin dry for better butter adhesion.

2-Preheat your oven to 350°F, or 325°F if using a convection oven, to set the stage for even roasting.

3-Tuck the wings under the turkey and season the cavity with kosher salt and freshly ground black pepper for a solid flavor base.

4-Mix the softened butter with lemon zest, fresh thyme, and chopped fresh rosemary, then gently separate the skin from the turkey breasts without tearing it.

5-Place the turkey on a roasting rack in a pan and spread one-third of the butter mixture under the skin over the breasts and sides; rub the remaining butter over the skin, skipping the underside.

6-Stuff the cavity with the quartered onion, smashed garlic cloves, and fresh parsley, and optionally tie the legs with kitchen twine for even cooking.

7-Roast the turkey until the thickest part of the thigh reaches 175°F and the breast reaches 165°F, which takes about 2 hours 20 minutes to 3 hours 30 minutes; tent with foil if the skin browns too quickly.

8-Rest the turkey for 30-60 minutes before carving to let the juices settle and keep the meat tender.