• Thaw turkey in the refrigerator 2 to 3 days before roasting.

Brining

• Prepare a large enough bucket /container/oven roasting bag. Make sure the container fits in the refrigerator.
• Place 4 cups (960ml) water in a large pot. Add kosher salt and sugar. Heat up the water stirring until salt and sugar dissolve. Turn off heat. Add another 8 cups (about 2 liters) water to the salt and sugar solution. Brine is now ready to be used.
• Take neck and giblets out of the turkey. Remove any excess fat and leftover pinfeathers. Wash the turkey inside out. Place turkey and brine in /container/oven roasting bag. Add some ice cubes so that the water is nice and cold. Place in the refrigerator for 8 to 16 hours turning once.
  

Roasting

• Preheat oven to 350°F (180°C). Remove turkey from brine. Rinse inside out with cold water. Discard brine.
• Sprinkle turkey cavity with salt, pepper, sage, rosemary, and thyme. Stuff with lemon and onion.
• Pat dry with paper towels. Tie the legs together if turkey does not come with the plastic ties for cooking. Tie a string around the turkey body holding down the wings and turn the neck skin flap over to close the top cavity. Place turkey breast side up on a roasting rack inside a deep pan.
• Combine butter, pepper, sage, rosemary, thyme, and lemon zest in a small dish. Microwave for 30 seconds on 70% power.
  
• Rub mixture all over turkey. Sprinkle all over with a little salt and pepper.
• Place a moisten wad of clean kitchen paper towels or a clean towel on the turkey.
  
• Roast for about 3 hours, basting and replacing the dried out kitchen paper towels with a fresh moisten paper towels (or moisten towel) every 30 to 45 minutes during roasting.
• Remove the paper towels the last 30 minutes of roasting so that turkey can turn brown.
• According to FDA, the turkey is safe when a food thermometer inserted into the innermost part of the thigh and wing and the thickest part of the breast reaches a temperature of 165°F (74°C).
  
• Remove from oven and allow turkey to rest for 20 minutes before carving.