- Move oven rack to lower position. Preheat oven to 375ºF. Remove turkey from packaging and set out at room temperature. Remove giblets from turkey cavity. Pat turkey dry with paper towel. Pour 1 cup of water in roasting pan. Place turkey on roasting pan breast side up. Place lemon halves, garlic bulb and rosemary in cavity of turkey. Stir together butter, salt, pepper and sage. Rub butter mixture under breast skin and on top of the entire turkey. Truss together legs with kitchen twine and tuck wings behind turkey.
- Roast for 30 minutes, then tent turkey loosely with aluminum foil and reduce heat to 325ºF. Continue to roast for 2 hours or until internal temperature reaches 165ºF (175ºF in thigh).
- While turkey roasts, heat ingredients for glaze in a saucepan over medium-low heat. Once glaze begins to steam, reduce heat to low. Simmer for 4-5 minutes to reduce glaze. Transfer to a small bowl and cool to room temperature.
- Remove turkey from oven and discard foil. Brush turkey liberally with glaze all over skin. Return to oven for 5-7 minutes. Remove turkey from oven and brush again with glaze. Rest turkey at room temperature 20 minutes before carving.
