Preheat oven to 450°F. Lower the center rack so that the turkey will fit and rest in the middle of the oven. Pull the turkey out of the fridge while the oven preheats so it comes to room temperature a bit.
Leave the turkey on the wire rack and sheet pan. Do not rinse the rub off. Rub the butter all over the turkey, working it under the skin and on top. The amount of butter needed will depend on the size of your bird. Stuff the cavity with the onion, lemon, and herbs.
Tie legs together with kitchen twine and tuck the wings under the breasts. Transfer the turkey to the oven and pour 1 cup of water into the pan to prevent the drippings from burning.
Roast for 30 minutes, rotating the pan halfway through.
Meanwhile, prepare the glaze. Add butter, honey, vinegar, Worcestershire sauce, garlic, and herbs to a saucepan. Cook over medium high heat for a few minutes until bubbling and thickened slightly. Keep warm.
Reduce oven temperature to 325°F and continue to roast the turkey until a thermometer inserted into both the thickest part of the thigh and breast registers 160°F. (The temperature will continue to rise to 165°F as the bird rests.) This will take about 60-90 minutes. Skin should be golden brown, crisp, and shiny. If turkey browns too quickly and starts to burn, tent it with foil.
While turkey is roasting, brush every 30 minutes all over with the glaze. Add more water to pan as needed to maintain an even level of water.
When turkey has reached 160°F carefully remove it from the oven, making sure not to let the juices spill from the pan.
Transfer turkey to a cutting board or serving platter and cover with foil. Let it rest for 30 minutes before carving.
Make homemade turkey gravy from the drippings and serve!