Remove turkey from packaging and clean it well. Pat dry using paper towels. Let it sit at room temperature for about 30 minutes before seasoning properly.

Rub butter and olive oil all over the turkey skin. Sprinkle salt and pepper evenly. This step helps create crispy skin and deep flavor during roasting process.

Place lemon halves, onion chunks, garlic and herbs inside the turkey cavity. This adds moisture and rich flavor while cooking and makes the meat smell amazing.

Preheat your oven to 325°F (163°C). This temperature cooks the turkey slowly and evenly. It keeps the meat juicy and prevents the skin from burning too fast.

Put the turkey on a rack inside the roasting pan. Pour chicken broth at the bottom. This keeps the turkey moist and prevents the pan from drying out.

Place the turkey in the oven and roast for about 3 hours. Baste every 30 minutes using pan juices. This keeps the turkey juicy and adds rich flavor.

Use a meat thermometer to check doneness. The thickest part should reach 165°F (74°C). This ensures the turkey is fully cooked and safe to eat.

Remove turkey from oven and cover loosely with foil. Let it rest for 20 minutes before carving. This helps juices stay inside and keeps meat tender.