Preparation

• In a mixing bowl, combine softened unsalted butter, minced garlic, chopped fresh rosemary, thyme, sage, lemon zest, salt, and pepper. Refrigerate for 30 minutes to let the flavors meld.
• Preheat your oven to 325°F (165°C). Remove any giblets from the turkey cavity, then pat the turkey dry with paper towels. Season the cavity generously with salt and pepper to enhance the flavor.
• Carefully loosen the skin over the turkey breast; gently slide your fingers underneath. Spread half of the garlic herb butter under the skin, then smear the rest over the turkey's exterior. Tie the legs together and tuck the wings to secure.
• Place the turkey breast side up in a roasting pan and pour the low-sodium chicken broth into the bottom. Roast, basting with pan juices every 30 minutes until its internal temperature reaches 165°F (74°C), roughly 13–15 minutes per pound.
• Once done, remove the turkey from the oven and let it rest covered with foil for 20–30 minutes. This allows the juices to redistribute, making for perfect carving and juicy servings.