If your turkey is frozen, make sure to thaw it in the refrigerator. Plan for about 24 hours of thawing for every 4-5 pounds of turkey.

Preheat your oven to 325°F (165°C).

Remove the turkey from its packaging, and take out the giblets and neck from the cavity. Rinse the turkey inside and out under cold running water and pat it dry with paper towels.

Rub the turkey all over with the softened butter, ensuring you get under the skin as well. Drizzle olive oil over the top.

Season generously with salt and pepper. Add fresh herbs under the skin and inside the cavity for extra flavor.

Stuff the cavity with the onion, lemon, and garlic.

If you prefer, you can truss the turkey (tie the legs together with kitchen twine) to ensure even cooking.

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

Roast the turkey in the preheated oven. Baste the turkey every 30 minutes with the pan juices. Cooking time is about 15 minutes per pound, but always use a meat thermometer to check doneness.

The turkey is done when the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thighs.

Once the turkey reaches the correct temperature, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute and makes for a juicier turkey.

Carve the turkey and serve it with your favorite Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce.