Remove all packaging and place the turkey breast side up in a large roasting pan with a wire rack. If brining your turkey, let the turkey drain well before placing it in the pan. Remove any giblets in the turkey cavity. Pat the turkey dry all over with paper towels. Let sit uncovered at room temperature for 1 hour. (This will help dry out the skin for better browning and take the chill off the turkey.)

After an hour, preheat the oven to 450°F.

In a medium mixing bowl, stir together the butter, salt, and black pepper.

Stuff the cavity with the onion, garlic, 8 sprigs of rosemary and 8 sprigs of sage. Place the remaining herb sprigs in the roasting pan around the turkey.

For better presentation, tie the legs together with kitchen twine.

Rub the butter mixture all over the turkey, making sure to get under the skin on the breast and legs. Pour the broth into the roasting pan.

Place the turkey in the oven and roast for 15 minutes. Reduce the oven temperature to 325°F. Continue roasting, basting the turkey every 30 minutes with the pan juices, until a meat thermometer inserted into the thickest portion of the thigh registers 165°F, 2 to 2½ hours or about 12 minutes per pound of turkey. Add more broth or some water to the roasting pan if it starts to dry out at any point. If the breast area or leg or wingtips start to get too brown anytime during cooking, shield just those areas with foil.

Let the turkey rest in the roasting pan for 15 minutes before carving. Strain the drippings in the roasting pan and serve with the turkey or use it to make a delicious, flavorful gravy.