Remove the turkey from the fridge 30 minutes before cooking. Pat it dry using paper towels. This step helps the skin roast better and become golden.

Preheat your oven to 325°F (165°C). A steady temperature cooks the turkey slowly and evenly. This keeps the meat tender and juicy.

Mix butter, salt, pepper, thyme, rosemary, and sage in a bowl. Stir well until smooth. This herb butter adds amazing flavor to the turkey.

Gently lift the turkey skin near the breast. Spread some herb butter under the skin. This step keeps the meat moist while roasting.

Rub the remaining butter over the whole turkey. Add olive oil on top. Sprinkle a little extra salt and pepper for a crispy skin.

Place onion, lemon, and garlic inside the turkey cavity. These ingredients create steam and flavor while cooking.

Place carrots and celery in the roasting pan. Set the roasting rack on top. This helps air circulate around the turkey.

Use kitchen twine to tie the turkey legs together. This keeps the shape nice and helps the turkey cook evenly.

Put the turkey breast-side up on the rack. Pour chicken broth into the pan. The broth keeps the turkey moist while roasting.

Roast the turkey for about 3 hours. Baste the turkey with pan juices every 30 minutes. This helps create beautiful golden skin.

Insert a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C). That means the turkey is fully cooked.

Remove the turkey from the oven. Cover it loosely with foil and rest for 20 minutes. This step keeps the meat juicy.

Place the turkey on a large cutting board. Slice the breast meat first, then the legs. Serve warm and enjoy this classic dish.