Preheat oven to 425° F. Remove giblets and neck, discard if desired. Wash turkey thoroughly inside and out, pat dry with paper towels.

In a small bowl, mix butter, parsley, sage, rosemary, thyme, and ¼ teaspoon salt. Set aside.

Sprinkle ½ teaspoon kosher salt and ¼ teaspoon black pepper inside the turkey cavity. Place lemon, orange, and onion wedges inside the turkey cavity. Tie the legs closed with kitchen string.

Place turkey on a rack in a roasting pan. Season with remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Spread the herb butter all over the turkey.

Roast for 2 ½ hours or until the temperature in the thigh reaches 165° F. Transfer turkey to a cutting board and rest 30 minutes before carving.