Roasted Turkey with Lemon Rosemary Butter

In small bowl, combine butter, lemon rind, lemon juice garlic and rosemary. Remove giblets, neck and excess fat from turkey. Rinse with cold water; pat dry. Season cavity with salt and pepper. With fingers, loosen breast skin, leaving skin attached. Spread about half of the butter mixture over breast meat under skin. Rub about 2 tablespoons of butter mixture over entire turkey. Place turkey on rack in shallow roasting pan. Roast turkey at 350-degrees for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh next to the body, not touching the bird, registers at 180-degrees. Baste occasionally with remaining butter mixture. If turkey gets too brown while cooking, tent turkey breast meat with foil until done.