Ingredients:

• 1 whole turkey (12-14 pounds)
• 1/2 cup unsalted butter, softened
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped
• Salt and pepper to taste
• 1 lemon, quartered
• 1 onion, quartered
• 4 cups low-sodium chicken broth

Instructions:

1. Preparation: Preheat your oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.
2. Herb Mixture: In a bowl, combine the softened butter, olive oil, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix until well combined.
3. Season the Turkey: Gently loosen the skin of the turkey using your fingers. Spread half of the herb mixture under the skin and rub the remaining mixture all over the outside of the turkey.
4. Stuffing: Stuff the cavity with lemon and onion quarters for added flavor.
5. Roasting: Place the turkey in a roasting pan breast-side up. Pour chicken broth into the bottom of the pan. This will keep the turkey moist during roasting.
6. Cooking: Roast the turkey for about 13-15 minutes per pound. Baste every 30 minutes with pan juices to ensure even cooking.
7. Check Temperature: The turkey is done when it reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh. This usually takes around 3 to 4 hours.
8. Resting: Once cooked, let the turkey rest for at least 20 minutes before carving to allow juices to redistribute.