Preparation Steps

• Preheat oven to 325°F (165°C). Remove the neck and giblets from the turkey cavity. Pat the turkey dry inside and out with paper towels.
• In a small bowl, mix the softened butter, salt, black pepper, rosemary, and thyme.
• Loosen the skin over the turkey breast and rub half of the herb butter underneath. Rub the remaining butter all over the outside of the turkey.
• Stuff the turkey cavity with the quartered lemon, onion, and smashed garlic cloves. Tie the legs together with kitchen twine and tuck the wing tips under the bird.
• Place the turkey breast-side up on a roasting rack inside a large roasting pan. Pour the chicken broth into the bottom of the pan.
• Roast the turkey uncovered for about 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). If the skin browns too quickly, tent loosely with aluminum foil.
• Remove the turkey from the oven, transfer to a cutting board, and let it rest for 20 to 30 minutes before carving.