Allow turkey to rest at room temperature for 30 minutes prior to roasting. Then, preheat oven to 375°F. Evenly coat turkey with butter and 1 teaspoon of kosher salt and ½ teaspoon of fresh ground black pepper. Insert 2 rosemary sprigs into the cavity.
Place on a roasting rack in a roasting pan and roast for 1 hour. While the turkey is roasting, bring orange juice, the remaining 2 rosemary sprigs, and honey to a boil in a saucepan.
Reduce heat to low and simmer until reduced to 1 cup, about 30 minutes.
After 1 hour, reduce heat to 325°F. Roast for an additional 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165°F.
Baste the turkey with the glaze every 30 minutes, but do not use glaze once turkey is finished cooking. Allow the turkey to rest 10 minutes before carving.