Thaw the turkey in the refrigerator if frozen.

Preheat your oven to 325°F (163°C).

In a bowl, mix the softened butter with salt, pepper, rosemary, thyme, sage, and garlic.

Pat the turkey dry and spread the herb butter underneath the skin.

Stuff the quartered onion inside the turkey cavity.

Place the turkey breast-side up in a roasting pan.

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

Roast in the oven for 3 to 4 hours, basting every 30 minutes.

Check the internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part of the thigh.

Let the turkey rest for at least 20 minutes before carving.