In a small bowl, mix together the salt, pepper, and citrus zest. Use the mixture to liberally salt the turkey all over, and under the skin if possible, trying not to tear it. You may not use all of the salt mixture. Place the turkey on a baking tray or in its roasting pan, ideally lined with a rack, then put it back in the refrigerator for at least 12 hours and up to 24.
Preheat your oven to 450. Take the turkey out of the fridge and if it's not already, place it in a high-sided roasting pan. Pour a cup of water into the bottom of the roasting pan to prevent the drippings from scoarching. Roast the turkey for 30 minutes at 450.
Meanwhile, heat a small sauce pot over low heat. Melt the butter in the pot along with the garlic and herbs. When the butter is melted and aromatic, about 5 minutes, turn off the heat.
After 30 minutes, lower the oven temperature to 325 and cook the turkey for an additional 1hr-90 minutes, brushing the bird with the garlic and herb butter every 20-30 minutes. Cook the turkey until a thermometer inserted into the thickest part of the breast reads 150°, don't worry the temperature will continue to climb as the bird rests.
When the turkey is done, remove it from the oven, loosely cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 30 minutes, or up to an hour. Slice and serve with any remaining herb butter.