Thaw the turkey in the refrigerator for 3-4 days.

Prepare the herb butter by mixing softened butter with salt, pepper, thyme, rosemary, lemon zest, and juice in a bowl.

Pat the turkey dry with paper towels and season the cavity with salt and pepper.

Loosen the skin from the turkey breasts and thighs carefully with your fingers.

Spread the herb butter mixture under the skin and over the turkey’s surface.

Place the turkey in a roasting pan and pour chicken broth into the bottom of the pan.

Roast the turkey in a preheated oven at 350°F until the internal temperature reaches 165°F.

Baste the turkey every 30 minutes with the pan juices.

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