Preheat oven to 325F and pat the turkey dry.

Mix the butter with lemon zest, garlic, thyme, rosemary, salt, and pepper.

Loosen the skin and spread the herb butter under and over the skin.

Place the lemon halves inside the cavity and tie the legs.

Roast about 3.5 hours, basting occasionally, until a thermometer reads 165F in the thigh.

Rest 20 minutes before carving.