Herb-Butter Turkey

With the back of a fork, mix ½ cup (1 stick) of butter and all minced herbs, salt and pepper in a small bowl. Let stand at room temperature.

Set rack at lowest position in oven and preheat to 350 degrees. Take the giblets and neck out of the turkey and rinse the bird inside and out. Remove any excess fat and pat the turkey dry. Starting at the neck end, slide your hand between the skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat and under skin. Place the turkey in a large roasting pan. Place 4 tablespoons plain butter, all fresh herb sprigs and lemon in main cavity. Tuck wing tips under and tie legs together loosely with kitchen string. In the microwave, melt the remaining 4 tablespoons herb butter. Coat the cheesecloth with the melted butter, and drape the buttery cheesecloth over the entire bird.

Place the turkey in the oven and roast 45 minutes. Pour 1 cup of broth over. Roast another 45 minutes. Baste with pan juices, then pour 1 cup of broth over. Baste every 45 minutes for about 4 hours, or until the instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 170 degrees. (If the turkey is getting too brown but the internal temperature is too low, loosely tent the bird with foil.)

Remove the turkey from the oven, remove and discard the cheesecloth and carefully transfer the turkey  to a platter or cutting board (inserting sturdy two-pronged meat forks in either end of the bird helps). Let the turkey rest for about 30 minutes. Bring the turkey to the table or buffet in a big, grand gesture. Carve, serve and smile.