Preheat your oven to 325°F (165°C).

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

In a bowl, mix softened butter, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage to create an herb butter.

Gently loosen the skin of the turkey breast and thighs. Rub half of the herb butter under the skin and the remaining butter all over the exterior of the turkey.

Place quartered onion, carrots, and celery inside the cavity of the turkey for added flavor.

Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan.

Roast the turkey in the preheated oven, basting every 30 minutes. Cook until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.

If the skin gets too dark, tent the turkey with aluminum foil during roasting.

Once cooked, remove the turkey from the oven, cover loosely with foil, and let it rest for at least 30 minutes before carving.

For extra flavor, consider brining the turkey the night before.

You can adjust the seasoning based on your taste preferences.

Save the drippings to make a delicious gravy to serve with the turkey.