Preheat your oven to 450°F.
Take the turkey out of the fridge and let it come to room temperature.
Carefully remove the rack, with the turkey still on it, from the pan and set aside. (I placed mine in a half sheet pan because that was the size of the wire rack I used.)
Remove the paper towels from the bottom of the pan and discard them. Wipe the pan dry and line it with heavy duty aluminum foil.
Cut the lemons and oranges into wedges so that you have 12 wedges of each. Place in the bottom of the prepared pan.
Cut the onions into wedges, separate the layers, and place in the bottom of the prepared pan.
Cut the celery and carrots into 2-3 inch pieces, then place in the bottom of the prepared pan.
Evenly distribute whole peppercorns over the cut fruit and vegetables in the bottom of the pan.
Lay the sprigs of fresh rosemary, fresh thyme, and fresh sage on top of the cut fruit and vegetables. Set the pan aside.
Combine the unsalted butter, olive oil, and fresh ground black pepper in a small bowl.
Before you're ready to handle your raw turkey, put a pair of vinyl gloves on.
Using your hands, rub the butter mixture evenly over the entire turkey. If the turkey is too cold, the butter won't spread very well.
Once the turkey is covered with the butter mixture, carefully place the wire rack into the prepared pan. Please note that the rack should not be touching the fruit and vegetables in the bottom of the pan.
Insert an oven proof meat thermometer into the thickest part of one of the thighs.
Place the turkey in the oven and reduce the oven temperature to 325°F. Cook the turkey until the internal temperature reaches 165°F. Depending on the size of your turkey, it will cook somewhere between 2-3 ½ hours. Mine took 2 hours and 5 minutes.
Remove the turkey from the oven and cover it with a large piece of heavy duty foil for 30 minutes.