Take the turkey out of the fridge 1 hour before roasting.
Heat the oven to 325°F.
Remove the neck and giblets. Pat the turkey very dry with paper towels.
Mash the butter with the salt, pepper, poultry seasoning, garlic powder and paprika.
Loosen the skin over the breast and spread half of the butter underneath it.
Rub the remaining butter over the outside of the turkey.
Loosely fill the cavity with the onion, lemon, garlic and herbs.
Tie the legs with kitchen twine and tuck the wings under.
Place breast side up on a rack in a roasting pan.
Roast uncovered for about 15 minutes per pound (3 to 3½ hours for 12 to 14 pounds).
The turkey is done when the breast reaches 165°F and the thigh reaches 170°F.
Rest for 30 minutes before carving.
