Preheat oven to 325 degrees.  Combine the softened butter with the chopped fresh herbs and lemon zest.  Remove the neck and giblets.  Pat the turkey dry with paper towels, but do not rinse it in your sink.  Place the turkey in a roasting pan, breast side up.  Use your fingers to gently separate the skin over the breast portion of the turkey.  Spread not quite half of the butter mixture under the skin, working it as far around the turkey as you can, being careful not to poke holes in the skin.  If you can get down to the leg portion without tearing through the skin, spread the butter mixture there too.  Spread the herb butter over the top of the turkey.  If you find the herb butter hard to spread, microwave it for a few seconds (it doesn’t need to melt, just soften a little more) and use a pastry or grilling brush to brush it on the outside of the turkey.  Last, stuff the turkey cavity with the quartered orange, lemon, and onion.  Tuck the wings under, and tie the legs if that has not already been done for you. Roast the turkey at 325 until the thickest part reads 160-165 degrees.  Remove from the oven and let it rest for 30 minutes before carving.