Remove the turkey from refrigeration and allow it to come to room temperature for 1 hour prior to roasting. Position it on a baking sheet to catch any drips. Concurrently, let the butter soften at room temperature.

In a mixing bowl, combine the softened butter with the finely chopped sage, thyme, rosemary, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Use a fork or spoon to blend until the mixture is uniform.

Heat the oven to 450°F (230°C). Adjust an oven rack to the lower third position and take out any other racks.

Unwrap the turkey and extract the giblets and neck if they are present. If the turkey was previously frozen, perform this step near a sink to allow excess liquid to drain. Empty as much liquid from the cavity as possible, then place the turkey back on the baking sheet.

Dry the turkey thoroughly using paper towels. Season the interior and exterior with salt and pepper (approximately 1 teaspoon of salt for the cavity, since the herb butter already contains salt). Fill the cavity with the lemon halves, herb sprigs, and peeled garlic cloves.

Apply the herb butter evenly over the entire turkey except for the very bottom. Fold the wings under the body and, if desired, secure the legs with kitchen twine for a more polished look.

Set the turkey breast-side up on a rack inside a roasting pan.

Insert the roasting pan into the oven and decrease the temperature to 350°F (175°C).

Roast the turkey for roughly 3 hours if it weighs 14 pounds, or until an instant-read thermometer inserted into the thickest section of the thigh registers 165°F (75°C). The temperature will continue to climb during the resting period, and the thigh meat should ultimately reach the 170s°F (77°C) for optimal tenderness. Start checking for doneness 30 minutes before the anticipated total time. Avoid basting. If the skin is browning too rapidly (up to an hour before completion), loosely drape non-stick foil over the bird to prevent scorching. As a general guideline, cook for 13 minutes per pound at 350°F (175°C). Note that opening the oven causes heat loss and extends cooking time.

After the turkey is cooked, take it out of the oven. Gently tilt the roasting rack to transfer the juices from the cavity into the pan (save these for gravy). Using the rack, lift the turkey and move it to a cutting board or serving platter. Allow it to rest for 20 minutes before carving so that the juices redistribute. While the turkey rests, use the pan drippings to prepare gravy.