Preheat your oven to 325°F (165°C).

Remove the turkey from its packaging and take out the giblets from the cavity. Rinse it under cold water and pat it dry with paper towels.

In a bowl, mix the softened butter, salt, pepper, garlic powder, onion powder, rosemary, thyme, and sage. Rub this mixture all over the turkey, including under the skin for more flavor.

Transfer the turkey to a roasting pan, breast side up.

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

Loosely cover the turkey with aluminum foil.

Place the turkey in the oven and roast for about 2.5 hours.

Remove the foil during the last 30 minutes to allow the skin to crisp up.

Check the internal temperature with a meat thermometer, which should reach 165°F (75°C) in the thickest part of the thigh.

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