Melt butter in saucepan. Add the zest and juice of one orange, along with one teaspoon each of chopped thyme and rosemary leaves to melted butter. Remove from heat.
Thoroughly wash turkey, inside and out, removing giblets and set aside to make broth for gravy. Remove pinfeathers, excess fat and pat dry with paper towel. Liberally salt and pepper inside turkey cavity and place turkey in large roasting pan. Stuff turkey cavity with halved orange, quartered onion, halved garlic head, fresh thyme and fresh rosemary sprigs. Separate skin from breast of turkey and gently slide bay leaves, thyme and rosemary sprigs between the skin and breast meat of turkey. Brush the outside of your turkey with the butter mixture and sprinkle with salt and pepper. Tie legs together with cotton cooking twine and tuck wings under the body of the turkey.
Roast turkey about two and one half hours, or when instant-read thermometer inserted to thigh reads 165 degrees. When done, remove turkey to cutting board, cover tightly with aluminum foil and allow to rest for at least 20 minutes.