Heat oven to 425 degrees.
Prepare roasting pan with grill rack or foil balls to keep turkey off bottom.
Remove innards from turkey. Clean, rinse, and pat dry.
Stuff turkey with onion, lemon, and sage sprigs.
Mash all the butter barrier ingredients together.
Use fingers to separate the skin of the turkey from the muscle across the breast and legs.
Work butter mixture in between the skin and meat covering the breast and legs.
Place the turkey in roasting pan on top of rack or foil balls. Leave uncovered.
Bake at 425 degrees for 45 minutes then reduce heat to 350 degrees.
Prepare basting liquid while turkey cooks.
After 1 hour and a half of cooking, baste the turkey and turn it the opposite direction in the oven.
Baste 2 more times, 15-20 minutes apart each time.
Check turkey at 2 hours and 15 minutes to read the internal temperature.
Remove the turkey once a thermometer in the thickest part of the meat reads 160 degrees.
Remove and let rest 15-20 minutes