Instructions:

Preheat your oven to 325°F (165°C). Confirm the turkey is fully thawed and pat it dry with paper towels.

In a mixing bowl, combine the softened butter with rosemary, thyme, sage, garlic, lemon zest, salt, and pepper. Mix well until the herbs are evenly distributed throughout the butter.

Carefully loosen the skin of the turkey from the breast using your fingers. Spread half of the herb butter mixture directly under the skin, and then rub the remaining butter all over the outside of the turkey.

Stuff the cavity of the turkey with the quartered onion, halved lemon, celery, and carrots for added flavor and moisture during cooking.

Place the turkey on a roasting rack in a roasting pan. Pour chicken broth into the bottom of the pan to keep the turkey moist and create a flavorful base for gravy.

Roast the turkey in the preheated oven, basting it every 30 minutes with the pan juices. Cook for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh.

Once cooked, remove the turkey from the oven, tent it with foil, and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, confirming a moist turkey.

For the best results, confirm that your turkey is well-seasoned, and don't skip the resting step after cooking. This will greatly enhance the flavor and juiciness of your turkey. Additionally, using a meat thermometer is essential to avoid undercooking or overcooking the turkey. Enjoy the process and feel free to experiment with different herbs or seasonings to make this dish your own!