Prepare the turkey by patting it dry, then mix softened butter with garlic, thyme, salt, and pepper. Rub half on the meat and the rest on the skin, and stuff the cavity with lemon, onion, and garlic.

Preheat the oven to 325°F (165°C). Place the turkey on a rack in a deep roasting pan and add broth to the bottom.

Roast the turkey for approximately 3 hours, basting every 30 minutes and ensuring it reaches an internal temperature of 165°F (74°C).

Let the turkey rest for at least 20 minutes before carving to redistribute juices.

Carve the turkey starting with the legs then slice the breast meat and serve with sides.