Let turkey sit at room temperature for about an hour.

Preheat oven to 400F (200C) with rack in lower third.

In a small saucepan, heat oil with rosemary, garlic and lemon zest. Simmer over medium heat until lemon is slightly shriveled and garlic is soft, about 2-3 minutes.

Remove glazing from heat and let cool.

Tuck wing tips underneath turkey body. Season inside with salt and pepper.

Stuff turkey, fold neck skin over opening and tie legs together with kitchen twine.

Brush turkey with 1/2 cup of the rosemary-lemon oil and season with salt and pepper.

Layer onion wedges in bottom of roasting pan. Place roasting rack on top and place turkey on rack.

Roast until golden brown, about 45 minutes to 1 hour. Reduce heat to 375F (190C), add 1 cup water to pan, brush with rosemary oil. Cover with lid or foil. Repeat every 30 minutes, adding water if pan becomes dry.

Cook until meat thermometer inserted in thickest part of thigh reads 165F (73C).

Transfer to platter, tent with foil and let rest for 30 minutes.

Optional: For gravy, add 1 cup white wine to pan drippings and simmer for a few minutes.