Preheat your oven to 325°F (165°C). Rinse the turkey under cold water and pat dry with paper towels. Remove giblets from the cavity.

In a mixing bowl, combine softened butter with chopped fresh herbs and minced garlic. Mix until fully blended.

Loosen the skin of the turkey and spread the herb butter underneath the skin and over the exterior. Season thoroughly with salt and pepper.

Pour chicken broth into a large roasting pan. Place the turkey breast side up and cover loosely with aluminum foil.

Roast the turkey for approximately 13-15 minutes per pound, about 3-4 hours total. Remove foil in the last hour to brown the skin.

Check doneness with a meat thermometer, aiming for 165°F (74°C) in the thickest part of the thigh.

Once cooked, remove from the oven, tent with foil, and let it rest for 30 minutes before carving.