Remove the giblets and neck from the turkey. Pat the bird dry with paper towels. Let it sit at room temperature for about 30 minutes before roasting.

In a bowl, mix softened butter with chopped fresh herbs, salt, and pepper. Loosen the skin over the turkey breasts and rub the butter underneath and over the outside of the turkey.

Stuff the cavity with the onion, garlic, and extra herb sprigs.

Arrange chopped carrots and celery in the bottom of a large roasting pan and place the turkey breast-side up on a roasting rack over the vegetables. Pour the chicken broth into the base of the pan.

Roast at 325°F uncovered, basting every 45 minutes with pan juices. Tent with foil if the breast browns too fast.

Roast for about 15 minutes per pound until the thickest part of the thigh reaches 165°F.

Let the turkey rest for 20-30 minutes before carving to allow juices to redistribute.