Remove the thawed turkey from the fridge at least 1 hour before roasting to let it come to room temperature.
Next, adjust the rack of your oven to accommodate the turkey in the roasting pan. Preheat your oven to 325 degrees.
While the oven is coming to temperature, make the herb butter. Combine the unsalted butter, kosher salt, pepper, garlic cloves, rosemary, thyme, and sage in a medium bowl.
Next, remove the turkey from the packaging, and remove the neck and giblets from inside the cavities of the bird. You can reserve the neck and giblet for gravy or you can discard them. Using a paper towel, pat the whole turkey dry.
Season the cavity of turkey with kosher salt and pepper. Then stuff the cavity with the onion, lemon, apple, garlic, rosemary, thyme, and sage. Set the turkey in a roasting pan. Using kitchen twine, tie the legs. Tuck the wings of the turkey underneath the turkey.
Take your fingers and begin to loosen and lift the skin above the breasts. Once loosened, take a few tablespoons of the herb butter and run it smoothly under the skin. Next, microwave the remaining herb butter for about 30 seconds on high until softened. Take a basting brush to brush the herb butter all over the outside of the turkey, legs, and wings.
The turkey is ready for the oven! Roast the turkey for about 15 minutes per pound or until an thermometer inserted into the middle thigh and breast reaches 165 degrees. If you need to tent the turkey halfway through cooking you can. This will keep the top of the turkey from becoming burnt.
Pro tip: remove the turkey at 160 degrees. The turkey will continue to cook while it rests on the counter. You will want the turkey to rest for at least 20 to 30 minutes prior to carving. Once cool enough to handle, simply carve, and place turkey on a serving platter. Reserve any pan drippings and juice to make turkey gravy!