Ensure the turkey is completely thawed in the refrigerator, allowing 24 hours per 4-5 pounds.

Preheat the oven to 325°F (165°C) maintaining a steady temperature for even roasting.

In a bowl, combine softened butter, salt, black pepper, garlic powder, onion powder, and dried thyme to form a seasoned butter mixture.

Gently loosen the skin of the turkey breast and thighs, spreading half of the butter mixture under the skin and the rest evenly over the outside.

If using fresh herbs, place them inside the turkey cavity before trussing.

Tie the legs together and tuck the wing tips under the body to promote even cooking.

Place the turkey on a rack in a roasting pan and pour 2 cups of chicken broth into the bottom of the pan to keep the meat moist.

Roast the turkey in the preheated oven for about 3 hours and 30 minutes, or until the thickest part of the breast registers 165°F (75°C) on a meat thermometer.

Every 45 minutes, baste the turkey with pan drippings to achieve a golden, crispy skin.

Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving to allow the juices to redistribute.