Preheat oven to 350 degrees. (Be sure to put the oven rack in a low position.) After rinsing and patting dry the bird, remove the innards and set aside. (A great meal themselves that can be cooked alongside the bird or baked/boiled at another time.) Combine 1 stick butter (softened) with salt, pepper, fresh thyme and minced garlic. Rub the butter mixture inside the bird and underneath the skin of the breast. (Just work the skin up with your fingers and then smooth it out again after you’re done.) Add final amount of herbed butter mixture all around outside skin of the bird. Fill the inside of the turkey with coarsely chopped onion, carrots, celery and bay leaf. Tuck and truss as needed. Add broth to the bottom of the pan.
Cover breast of turkey with aluminum foil (especially if you’re roasting a large bird) for first ½ of cooking time. Roast until thigh meat registers 165 degrees (usually around 25 minutes per pound), basting with broth and butter as needed throughout second half of cooking time. Let rest loosely tented before carving.
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