Remove the turkey from the fridge and let it sit at room temperature for 30 minutes. Preheat oven to 325°F (165°C).

Pat the turkey dry with paper towels.

In a bowl, mix the softened butter with garlic and chopped herbs.

Loosen the turkey skin and rub half the herb butter under the skin and the rest on the outside.

Season the cavity with salt and pepper. Stuff with onion, celery, and extra herbs.

Place carrots and onion in a roasting pan with broth. Set the turkey on a rack above the vegetables.

Roast for 3 to 3.5 hours, basting every 45 minutes with pan juices.

Check the temperature in the thigh—it should read 165°F (74°C).

Tent with foil if browning too quickly.

Let turkey rest for 30 minutes before carving.