Preheat oven to 325°F (165°C) and position the rack in the lower third.

Remove giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.

In a small bowl, mix softened butter with garlic, rosemary, thyme, parsley, salt, and pepper.

Rub the butter mixture under the skin and all over the outside of the turkey.

Stuff the cavity with lemon halves and onion quarters. Tie legs together with kitchen twine and tuck wings under.

Place the turkey breast side up on a roasting rack set inside a large roasting pan. Pour chicken broth into the bottom of the pan.

Roast uncovered, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (about 3–3.5 hours for a 12–14 lb turkey).

Remove from oven, tent loosely with foil, and let rest for 20–30 minutes before carving.

Prep Time: 20 minutes | Cook Time: 3–3.5 hours | Total Time: 3 hours 30 minutes–3 hours 50 minutes

Kcal: Approx. 350 per serving | Servings: 12