Preheat your oven to 325°F.
Remove the turkey giblets and neck from the cavity of the turkey, and rinse the turkey thoroughly under cold water. Pat it dry with paper towels.
In a small mixing bowl, mix together the softened butter, dried rosemary, dried thyme, dried sage, salt, and black pepper.
Use your hands to rub the butter mixture all over the turkey, making sure to get under the skin and in the cavity.
Place the turkey on a rack in a roasting pan, breast side up.
Pour the chicken broth into the bottom of the roasting pan.
Cover the turkey loosely with foil, making sure the foil is tented and not touching the turkey.
Bake the turkey in the preheated oven for 3 to 3 1/2 hours, or until the internal temperature of the turkey reaches 165°F in the thickest part of the breast and the juices run clear.
Remove the foil tent from the turkey during the last 30-45 minutes of cooking time to allow the skin to brown and become crispy.
Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving.
Serve your delicious baked turkey with your favorite side dishes and enjoy!
This recipe should yield around 12-14 servings.