In a small bowl, combine Butter (3/4 cup), Herbes de Provence (3 tablespoon), Onion Powder (2 1/2 teaspoon), Garlic Powder (2 1/2 teaspoon), Ground Black Pepper (1/2 teaspoon), Salt (2 tablespoon), the zest of the Orange (1), and the zest of the Lemon (1).
Rinse the Whole Turkey (14 pound) and pat it dry with paper towels. Place the turkey breast-side up in a roasting pan.
Sprinkle the cavity of the turkey with Salt and Pepper (to taste). Using your hands, rub the turkey with the butter mixture. Make sure to rub butter inside the skin.
Place the Onion (1), lemon, orange, half of the Fresh Rosemary (3 sprig) and half of the Fresh Thyme (3 sprig) inside the bird.
Tie the legs together. Tuck the wings under the bottom of the bird.
Cover the turkey breast with foil. Roast for 20 minutes.
Pour Chicken Stock (2 cup) into the pan. Add the remaining Fresh Rosemary (3 sprig) and Fresh Thyme (3 sprig) to the pan. Roast the turkey for 40 minutes.
Reduce the oven temperature to 350 degrees F (180 degrees C). Remove foil and continue roasting the turkey for 2 more hours, basting occasionally with pan juices about every 30 minutes.
Once roasted, transfer the turkey to a platter and cover with foil. Let stand 20-30 minutes.