Remove giblets from the cavity. Save for stock or gravy, if desired.
Pat the turkey dry. Stuff the cavity with the fresh herbs and 8 cloves of crushed garlic. Transfer the bird to a large roasting bag.
In a small bowl, combine the sea salt, pepper and lemon zest. Reaching into the bag, rub all over the turkey.
Seal it, place it on a rimmed baking sheet and refrigerate for two days. Turn the turkey over every day.
The night before Thanksgiving, remove the turkey from the bag (discard the bag), place it back on the baking sheet and refrigerate overnight.
Remove the turkey from the refrigerator at least one hour prior to roasting.
Preheat the oven to 450 degrees.
In a large roasting pan, add the wine, cider, half of the onions, half of the lemons, 8 crushed garlic cloves and bay leaves.
Stuff the remaining onions and lemons into the cavity of the turkey. Smear the turkey with chopped, cold butter.
Place the turkey on a roasting rack inside the roasting pan. Roast the turkey for 45 minutes. Cover the turkey breast with foil, reduce oven temperature to 350 degrees and continue roasting until the turkey is done, approximately 13 minutes per pound.
Transfer turkey to a cutting board and let it rest for 15 - 30 minutes before carving.