Make basting liquid: Bring broth, butter, and wine to a boil in a small saucepan over high heat. Add the rosemary and zest and simmer for 20 minutes. Add the honey, remove from heat, set liquid aside, and keep warm.
Roast the turkey: Preheat oven to 350 degrees F. Season the turkey with salt and pepper. Truss the turkey and place, breast side up, in a roasting pan fitted with a wire rack. Add garlic cloves and lemon slices in the pan and roast for 30 minutes.
Baste turkey with liquid and roast, basting again every 30 minutes, until a thermometer inserted into the thigh meat reads 175 degrees F -- about 3 hours. If you plan to make gravy, reserve the pan drippings. Let the turkey rest for 30 minutes before carving.