1 (12-14 lb.) whole turkey, neck and giblets removed
Freshly ground black pepper
1 onion, cut into wedges
1 bunch thyme
Small handful rosemary sprigs
Small handful sage leaves
1 head garlic, halved crosswise
1/2 c. melted butter
2 c. low-sodium chicken broth
Position rack to the lower third of your oven and preheat oven to 450°. Pat turkey dry with paper towels and season the cavity generously with salt and pepper. Stuff the cavity with onion, thyme, rosemary, sage, and garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
Brush melted butter all over turkey then season generously with more salt and pepper. Place turkey breast side up on a roasting rack fitted inside a large pan. Pour chicken broth into the pan. Transfer to oven and cook for 30 minutes, then reduce oven temperature to 350°.
Continue roasting, basting every 30 to 45 minutes with the juices on the bottom of the pan, until internal meat temperature reaches 165° or until the juices run clear when you cut between the leg and thigh, about 3 to 4 hours.
Tent cooked turkey with aluminum foil and let rest for 20 minutes before carving.
490 calories, 69 g protein, 0 g carbohydrates, 0 g fiber, 0 g sugar, 22 g fat, 9 g saturated fat, 545 mg sodium.