1. Preheat oven to 325°F (163°C).

2. Pat turkey dry and remove giblets.

3. Loosen skin over breasts and thighs.

4. Mix butter, garlic, herbs, salt and pepper.

5. Spread half the butter mixture under skin and the rest over skin.

6. Rub olive oil on skin and season with salt and pepper.

7. Stuff cavity with lemon halves, garlic cloves and herb sprigs.

8. Tie legs with kitchen twine and tuck wings under body.

9. Place turkey breast-side up on roasting rack over pan.

10. Pour broth into pan and roast uncovered for half the time.

11. Baste every 45 minutes with pan juices or melted butter.

12. Tent with foil if skin darkens too quickly.

13. Roast until thigh temperature reaches 165°F.

14. Remove turkey and tent with foil for 20–30 minutes to rest.

15. Carve and serve with pan gravy.