Preheat your oven to 325°F (165°C).

Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes. Remove the giblets and neck from the cavity.

In a large mixing bowl, combine the softened butter, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage. Mix well to create an herb butter.

Pat the turkey dry with paper towels. Gently loosen the skin over the breast and thighs with your fingers. Carefully spread half of the herb butter mixture under the skin, making sure to cover as much area as possible. Rub the remaining herb butter all over the outside of the turkey.

Stuff the cavity of the turkey with the quartered onion, chopped carrots, and chopped celery.

Place the turkey breast side up in a roasting pan. Tuck the wing tips under the body to prevent burning. Pour chicken broth into the bottom of the pan.

Cover the turkey loosely with aluminum foil. Roast in the preheated oven, basting every 30 minutes with the pan juices, for about 2 hours.

After 2 hours, remove the foil and continue roasting for an additional 1 hour, or until the turkey’s internal temperature reaches 165°F (75°C) in the thickest part of the breast and thighs.

Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving to allow the juices to redistribute.

Carve the turkey and serve with your favorite sides.