Preheat the oven to 325°F.

Remove the turkey from its packaging and take out the giblets and neck from inside the cavity.

Pat the turkey completely dry with paper towels, including inside the cavity.

Place the turkey breast side up on a rack in a large roasting pan.

Carefully loosen the skin over the breast with your fingers or a spoon, being gentle not to tear it.

Spread half of the softened butter evenly under the skin of the breasts.

Rub the remaining butter all over the outside of the turkey.

Season the entire bird generously with salt and pepper, including inside the cavity.

Stuff the cavity loosely with the onion, lemon, garlic, rosemary, sage, and thyme.

Pour the chicken broth or water into the bottom of the roasting pan.

Tuck the wing tips under the bird and, if desired, tie the legs together with kitchen twine.

Roast the turkey uncovered on the center rack.

Plan for about 13–15 minutes per pound of turkey.

If the skin browns too quickly, tent the breast loosely with foil.

Begin checking the internal temperature during the last hour of cooking.

Insert an instant-read thermometer into the thickest part of the thigh and breast.

The turkey is done when both areas reach 165°F and the juices run clear.

Remove the turkey from the oven and transfer it to a cutting board.

Let it rest, uncovered or loosely tented with foil, for 20–30 minutes before carving.

Carve and serve warm with pan drippings or gravy.

Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.