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Preheat oven to 325°F (165°C). Pat the turkey dry with paper towels.
In a bowl, mix softened butter, herbs, garlic, lemon zest, salt, and pepper.
Carefully loosen the turkey skin and spread half of the herb butter underneath. Rub the remaining butter over the surface.
Set the turkey on a rack in a roasting pan. Add chicken broth to the pan for moisture.
Roast for about 15 minutes per pound, basting with pan juices every 45 minutes.
Check the turkey’s internal temperature with a meat thermometer. Remove when the thickest part of the thigh reaches 165°F.
Let the turkey rest for 20 to 30 minutes before carving to allow the juices to redistribute.