• Preheat and prepare your oven. Preheat your oven to 375°F and move your oven rack to the bottom level of your oven. 
• Make the rub. In a small bowl, combine the butter, honey, Italian seasoning, salt, and black pepper until smooth. If there the liquid is preventing the butter from mixing with the seasonings, you can microwave the mixture for 10 seconds to soften it slightly, allowing it to come together.
• Place the turkey in the roasting pan. Place your turkey, breast side up, in your roasting pan. Stuff the cavity with half of the fresh herbs and onion.
• Butter the turkey. With your clean hands or a spatula, make pockets over each breast by separating the skin from the meat. Use half of your butter under the skin of the breasts smoothing it out as much as you can. Rub the remaining butter over the skin of the bird, making sure to get the legs and wings as well as the breast.
• Tuck the wings and tie the legs. Tuck the wing tips behind the body of the bird and use butcher’s twine to tie the legs together at the end. At the bottom of the roasting pan, add a cup of broth and the remaining herbs and onions.
• Bake. Bake uncovered for 10-12 minutes per pound. Check the color of the turkey periodically using the oven light so you don’t have to keep opening the oven. If it is starting to brown too quickly, you can tent aluminum foil over the turkey to slow the browning. (Note: My 11 pound turkey took about an hour and 45 minutes to cook. You can check for doneness by inserting a thermometer into the thickest part of the breast and along the thigh bone at the thickest part of the thigh. Once it reaches 165°F, your turkey is done.)
• Rest for 15 minutes. Remove the turkey from the roasting pan and let it rest for 15 minutes before slicing and serving.

For the Glaze:

• Prepare the glaze. In a small saucepan over medium heat, combine the honey and butter, stirring until the mixture reaches a simmer. Continue to simmer until the mixture has thickened.
• Baste. Use a basting brush to glaze the turkey as it rests.