Preheat oven to 325°F (165°C).

Pat the turkey dry with paper towels and place it on a roasting rack inside a large roasting pan.

2. Make Herb Butter

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

3. Season Turkey

Gently loosen the skin over the turkey breasts and rub half of the herb butter under the skin.

Rub the remaining butter over the entire surface of the turkey.

4. Stuff & Truss

Stuff the cavity with onion, carrots, and celery.

Tie the legs together with kitchen twine and tuck the wings under the body.

5. Roast the Turkey

Pour chicken broth into the bottom of the roasting pan.

Roast uncovered for 3–3.5 hours (approx. 15 minutes per pound / 33 minutes per kg), basting occasionally with pan juices.

The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

6. Rest & Carve