1. Preheat the oven to 325°F (165°C) and position a rack in the lower third of the oven.

2. Pat the turkey very dry with paper towels inside and out, then remove and discard the neck and giblets or reserve them for stock.

3. In a small bowl, stir together the softened butter, olive oil, kosher salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage to form a thick herb butter.

4. Gently loosen the skin over the turkey breast and thighs with your fingers and rub about half of the herb butter under the skin, spreading it as evenly as possible.

5. Rub the remaining herb butter all over the outside of the turkey and inside the cavity. Stuff the cavity loosely with the onion wedges, lemon wedges, and smashed garlic cloves.

6. Tie the legs together with kitchen twine and tuck the wing tips underneath the bird. Place the turkey breast side up on a rack set inside a large roasting pan.

7. Pour the chicken broth into the bottom of the pan and transfer the pan to the oven. Roast for about 13–15 minutes per pound, basting occasionally with pan juices if you like.

8. Begin checking for doneness during the last 30–40 minutes. The turkey is ready when the thickest part of the thigh, not touching bone, registers 165°F on an instant-read thermometer and the skin is deep golden brown.

9. Carefully transfer the turkey to a cutting board, tent loosely with foil, and let it rest for 20–30 minutes so the juices redistribute.

10. Carve the turkey into slices and serve warm with pan juices or your favorite gravy.