Remove the turkey from the refrigerator about 45 minutes before roasting. Remove the neck and giblets, pat the turkey thoroughly dry with paper towels and place it breast-side up on a rack in a roasting pan.

Preheat the oven to 325°F and position a rack in the lower third of the oven.

Combine the softened butter, garlic, parsley, rosemary, thyme, sage, salt, black pepper and lemon zest until evenly blended.

Carefully loosen the skin over the turkey breasts with your fingers and spread some of the herb butter directly over the meat.

Rub the remaining herb butter generously over the entire outside of the turkey, including the legs and wings.

Place the onion, lemon, garlic, rosemary, thyme and sage loosely inside the turkey cavity.

Tuck the wing tips underneath the turkey and loosely tie the legs together with kitchen twine. Pour the broth into the bottom of the roasting pan.

Roast until the skin is deeply golden and the turkey reaches a safe internal temperature of 165°F in the thickest part of the breast and thigh, checking the temperature without touching bone. Tent loosely with foil if the skin browns too quickly.

Transfer the turkey to a carving board, tent loosely with foil and rest for at least 30 minutes before carving.

Arrange the carved turkey on a festive platter and garnish with fresh herbs, citrus and cranberries if desired.