Preheat your oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels.
Rub the softened butter all over the turkey, including under the skin.
Season generously with salt and pepper, inside and out.
Stuff the cavity with onion, thyme, and lemon.
Place the turkey breast-side up on a roasting rack.
Pour chicken broth into the roasting pan.
Roast the turkey for about 2.5 to 3 hours, basting every 30 minutes.
Check the temperature near the end of cooking with a meat thermometer.
Let the turkey rest for at least 20-30 minutes before carving.
