Prep the turkey by unwrapping, rinsing, and patting dry. Make sure the neck and bag of giblets are out.
Place turkey in the roaster.
Cut the onion in half, and cut the top off the head of garlic. Shove in the cavity. (If you are stuffing the turkey, do this instead.)
Go in between the skin and the meat and add butter, garlic, herbs. The additional garlic cloves can be slid under the skin whole or chopped up. I prefer a rough chop.
Rub the skin with salt, pepper, some sage (or poultry seasoning if you have none).
Wrap the legs back up with the skin.
Roast, uncovered, for an hour or until the skin is getting beautifully brown and crispy.
Cover it with the pan's lid or foil and roast for 2 1/2 - 3 hours, or until or until 165F in the breast (180 in the thigh) and juices run clear.
When you take it out of the oven, let it stand (covered) for at least 30 minutes before carving.