Preheat the oven to 325°F (165°C).

Remove the turkey from the packaging and pat it dry with paper towels.

Rub the softened butter all over the turkey, including under the skin.

Generously season the turkey with salt and pepper inside and out.

Place the quartered onion and lemon inside the cavity along with the fresh herbs.

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

Pour chicken broth into the bottom of the pan and cover the turkey loosely with aluminum foil.

Roast the turkey for about 3 hours, basting every 30 minutes.

Remove the foil for the last 30 minutes to achieve a golden-brown color.

Check the internal temperature; it should read 165°F (74°C) in the thickest part of the thigh.