Ensure the turkey is completely thawed using the refrigerator or cold water method (allow 24 hours per 4-5 lbs in fridge).

Remove the turkey from the refrigerator 1 hour before roasting to come to room temperature.

Preheat your oven to 325°F (165°C). Position the rack in the lower third of the oven.

Remove giblets and neck from the cavities. Pat the turkey extremely dry with paper towels inside and out.

Season the main cavity generously with salt and pepper. Stuff with half the herbs, lemon halves, and garlic.

Mix the softened butter with chopped remaining herbs, salt, and pepper. Loosen the skin over the breast and rub the butter mixture under the skin and all over the outside.

Tuck the wings under the body and tie the legs together with kitchen twine.

Place the turkey on a roasting rack inside a roasting pan. Pour chicken broth into the bottom of the pan.

Roast until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C), approximately 3 to 3.5 hours for a 12-14 lb bird. Baste every 45 minutes if desired.

Remove from oven, tent loosely with foil, and let rest for at least 30-45 minutes before carving.