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 1/4 cup herb butter.
Heat oven to 425°Fahrenheit.
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 in your oven at 425 degrees Fahrenheit for 30 minutes.
Reduce temperature to 325° F and cook 2 to 21/2 or until a meat thermometer inserted into thickest portion of thigh registers 160 degrees Fahrenheit. (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.