Cooking Instructions:

Preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

In a small bowl, mix the softened butter with salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage to create a herb butter mixture.

Pat the turkey dry with paper towels, both inside and out. Gently loosen the skin over the turkey breast without tearing it, and spread half of the herb butter mixture under the skin. Spread the remaining butter all over the outside of the turkey.

Stuff the cavity of the turkey with the quartered onion, lemon, and fresh herbs. If using stuffing, spoon it into the cavity but don't overpack it.

Place the turkey on a roasting rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist during cooking.

Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the turkey every 30 minutes with the pan juices.

Once the turkey is cooked, remove it from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat.

For best results, always keep an eye on the turkey as it cooks, as oven temperatures may vary. If the skin starts to darken too much, you can cover the breast and wings with aluminum foil to prevent burning. Additionally, allowing the turkey to rest before carving is vital for juicy results. Enjoy your perfectly roasted turkey with your favorite side dishes!