Preheat your oven to 165°C. Rinse the turkey inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper. Stuff the cavity with lemon halves, onion, and garlic for added flavor.

In a small bowl, mix the softened butter with rosemary, thyme, and parsley. Gently loosen the turkey’s skin with your fingers and spread the herb butter evenly under and over the skin.

Place the turkey on a roasting rack in a large roasting pan. Tie the legs together with kitchen twine. Pour the chicken broth or water into the bottom of the pan to keep the meat moist during roasting. Roast the turkey, basting every 30-45 minutes, until the internal temperature in the thickest part of the thigh reaches 74°C, approximately 3-4 hours.

Remove the turkey from the oven and cover it loosely with foil. Let it rest for 20-30 minutes before carving to lock in the juices.

Carve the turkey and serve with your favorite sides like mashed potatoes, stuffing, and cranberry sauce. For a festive touch, garnish with fresh herbs and lemon slices.

For extra crispy skin, increase the oven temperature to 200°C during the last 20 minutes of roasting. Enjoy this show-stopping centerpiece at your Christmas dinner!