For the turkey, preheat The Big Easy® fryer to high heat.
Combine the softened butter with the thyme, sage, rosemary, garlic, lemon zest, salt and black pepper. Mix well until all herbs are evenly incorporated.
Loosen the turkey skin with your fingers by working your hand between the breast and the skin. Place about 2 tablespoons of the seasoned butter under the skin of each breast. Then, brush the outside of the turkey with the remaining butter.
Place the turkey in The Big Easy® fryer and insert the instant read thermometer in the deepest section of the breast. Cook until the internal temperature of the bird reaches 165°F.
Remove the turkey from The Big Easy® fryer and let rest for 10 minutes before serving.
For the gravy, pour the turkey drippings into a fine mesh strainer to remove any chunks. Place 1/2 cup of drippings into a saucepan and slowly whisk in flour over medium/high temperature to get a roux.
Gradually whisk in the 4 cups of chicken broth, then add the black pepper. Simmer for 10 minutes and serve.