• In the bowl of a food processor, zest and juice the lemon. You should have about 3 tablespoons of lemon juice and 1 teaspoon zest.
• Add butter, shallots, sage, rosemary, thyme, and garlic. Process until very smooth and herbs are minced. Reserve and chill ¼ cup herb butter.
• Preheat oven to 425°F.
• Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. It's important to get the skin dry so that the butter will adhere!
• Gently loosen and lift skin from turkey breast without totally detaching skin. (You can use rubber gloves here.) Rub 3 tablespoons herb butter under the skin.
• Place turkey, breast side up, in a roasting pan. (Some choose to elevate their bird, I set mine directly in the pan.)
• Tuck or tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Sprinkle cavity and outside of turkey with the salt and pepper.
• Pour wine and chicken broth into roasting pan. If you do not want to use wine simply double the amount of chicken broth.
• Bake for 30 minutes.
• Reduce temperature to 325° F and cook for 2 to 2 ½ hours, or until a meat thermometer inserted into the thickest portion of the thigh registers 160°F. (If you are taking the pan out and letting rest for 30 minutes at least, you can take the turkey out at 160°F. If you are not resting the bird remove it at 165°F.)
• Baste as needed. (Shield with aluminum foil to prevent excessive browning, if necessary.)
• Remove from oven, and carefully transfer turkey to a serving platter. I use rubber gloves and large tongs for a quick and easy transfer. Cover with a foil tent and let stand 30 minutes.

Gravy

• Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids.
• Reserve 2 ½ cups pan drippings.
• Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes.
• Add reserved 2 ½ cups drippings to saucepan. Bring to a boil, whisking constantly.
• Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened.
• Turn burner to lowest setting and stir occasionally until ready to serve the gravy.