1. Remove the turkey from the refrigerator one hour before cooking to bring it to room temperature. Pat it completely dry with paper towels.

2. In a bowl, combine softened butter with chopped rosemary, thyme, sage, minced garlic, salt, and black pepper.

3. Gently loosen the turkey skin over the breast and rub some of the herb butter underneath. Spread the remaining butter all over the outside of the turkey.

4. Stuff the turkey cavity with halved onion, herb sprigs, and a few garlic cloves.

5. In a large roasting pan, layer chopped onion, carrots, and celery. Place the turkey on a roasting rack above the vegetables. Pour in the chicken broth or water.

6. Roast at 425°F for 30 minutes to brown the skin. Reduce the heat to 350°F and continue roasting, basting every 45 minutes with pan juices. Roast until a thermometer inserted in the thickest part of the thigh reads 165°F (approximately 2.5 to 3 hours for a 12–14 lb bird).

7. Remove from oven and tent with foil. Let the turkey rest for 30 to 45 minutes before carving.