Remove the turkey from the fridge one hour before roasting to allow to come to room temperature. Remove the giblets and neck, rinse the turkey and pat dry.
Now you'll make the compound butter. Chop the garlic, thyme, sage and rosemary and add to a bowl with the butter. Add the lemon zest, salt and pepper and mix well to combine. You want the butter to be smooth with the herbs mixed through.
Preheat the oven to 450°F and position the rack in the lower third of the oven. Place the turkey in a large roasting pan and season the cavity of the turkey with salt and pepper. Fill the cavity with the sliced apple, lemon, onion, garlic and herbs.
Use your fingers to gently lift the skin of the turkey from the body of the bird. Rub half of the butter mixture underneath the skin and spread some of it on top as well.
Take the remaining half of butter and melt it in a pan over low heat. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, trying to get the cloth to soak up all the butter. Lay the cheesecloth over the turkey, covering as much as you can. If there is any butter left, just drizzle over the turkey.
Pour 4 cups of chicken stock into the bottom of the roasting plan. Place the pan in the oven and roast at 450°F for 45 minutes. Reduce the temperature to 350°F and cook for another 2 hours or until the turkey thigh reaches 165°F. Add another 1-2 cups of stock halfway through, while also rotating the pan.
Remove the turkey from the oven and remove the cheesecloth. Transfer the turkey to a baking sheet and tent loosely with foil. Let rest for 15 minutes before slicing.