Remove turkey from the brine and fridge one hour before roasting. Make the compound butter. In a medium bowl, combine 1 stick butter, sage, thyme, parsley, salt, lemon zest, and pepper.

Preheat oven to 450°F. Place a rack in the lower third of the oven. Place turkey in a large roasting pan breast side up. Season the cavity with salt and pepper and place halved lemons and onions and garlic inside. Gently lift the skin of the turkey with your fingers and rub compound butter between the skin and meat seasoning the breasts, legs, and thighs.

Melt the remaining stick of butter. Dampen cheesecloth with warm water and squeeze dry. Soak cheesecloth in melted butter until saturated. Carefully transfer cheesecloth to the turkey and cover it completely.

Pour 4 cups of broth into the bottom of the pan. Place roasting pan in the oven and roast for 45 min at 450°F. Then reduce oven to 350°F and cook for another 2+/- hours until a meat thermometer reads 160°F (See note about Spatchcock turkeys below). Baste turkey with pan drippings 2-3 times during roasting.

Remove turkey from the oven, remove cheesecloth, and tent loosely with foil and let rest at least 30-45 minutes before slicing. This will allow the juices to redistribute throughout the meat. Carve and enjoy!