Prepare the turkey. Pat the turkey dry with paper towels. Dry skin helps create crispier skin later. Remove the giblets if included.
Make the herb butter. In a bowl, mix softened butter with salt, pepper, garlic powder, onion powder, paprika, rosemary, and thyme until smooth.
Season the turkey. Gently loosen the skin over the breast with your fingers. Spread a generous amount of herb butter under the skin. Rub the remaining butter over the outside of the turkey. This creates deep flavor and helps the skin brown beautifully.
Fill the cavity. Insert onion, lemon, and garlic into the cavity. These aromatics add moisture and fragrance as the turkey cooks.
Position for roasting. Place the turkey on a roasting rack inside a large roasting pan. Pour 1 cup of chicken broth into the bottom of the pan to keep the turkey moist.
Roast at high heat first. Bake at 425°F for 30 minutes. This encourages the skin to crisp and brown.
Lower the heat. Reduce the oven temperature to 325°F and continue roasting for about 2.5 to 3 hours. The general rule is 13 to 15 minutes per pound.
Check doneness. Use a meat thermometer. The thickest part of the breast should reach 165°F. The juices should run clear. Do not rely on color alone.
Rest the turkey. Let it rest for at least 20 to 30 minutes before carving. Resting helps the juices redistribute so every slice stays moist.
Carve and enjoy. Slice the breast, legs, and thighs. Save any pan drippings to make an easy gravy.