Preheat the oven to 325°F (163°C).

Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour.

Seasoning:

Pat the turkey dry with paper towels.

Season the cavity with salt and pepper.

Rub the outside of the turkey with melted butter and season generously with salt, pepper, and herbs.

Trussing:

Truss the turkey using kitchen twine to help it cook evenly.

Tuck the wings under the bird and tie the legs together.

Aromatics:

Place aromatics (sliced onions, garlic cloves, lemon wedges, and herbs) in the turkey cavity.

Roasting:

Place the turkey on a roasting rack in a roasting pan.

Pour broth into the bottom of the pan to keep the turkey moist.

Tent the turkey loosely with aluminium foil.

Cooking Time:

Roast the turkey in the preheated oven.

Cooking time will vary based on the size of the turkey. A general guideline is about 15 minutes per pound.

Remove the foil during the last hour to allow the skin to brown.

Basting:

Baste the turkey every 30 minutes with the pan juices to keep it moist.

Temperature Check:

Use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the thigh.

Resting:

Allow the turkey to rest for at least 20-30 minutes before carving. This allows the juices to redistribute.