1. Remove the turkey from the refrigerator 1 hour before roasting. Pat completely dry with paper towels and remove giblets.

2. Preheat the oven to 325°F. Position a rack in the lower third of the oven.

3. In a bowl mix softened butter, salt, black pepper, minced garlic, rosemary, thyme, and sage until smooth.

4. Gently loosen the skin over the breast and thighs. Spread about half of the herb butter directly onto the meat under the skin.

5. Rub the remaining butter all over the outside of the turkey.

6. Place the halved onion and lemon inside the cavity.

7. Set the turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.

8. Roast uncovered for approximately 13 to 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the breast and thigh registers 165°F.

9. If the skin browns too quickly, loosely tent with foil.

10. Remove from the oven and let the turkey rest for 20 to 30 minutes before carving.