Preheat oven to 325°F. Place oven rack at lowest position. Remove upper rack.
Remove turkey from packaging. Remove neck and giblet bag from the turkey cavity or tail area. Check both places. This needs to be removed prior to roasting.
Place turkey, breast side up in a roasting pan with a rack.
Sprinkle with dried rosemary, thyme, and pepper.
Chop lemon and onion into large quarters. Place in bird cavity.
Mix broth, add garlic, lemon juice, and fresh herbs if available. Pour over turkey.
Place turkey on bottom rack of preheated oven. Set timer for 30 minutes. Baste turkey with pan juices. Set timer to baste every 30 minutes until the turkey is done. Roughly 3- 3 1/2 hours. Check for doness with a instant read thermometer inserted in the thigh area of the turkey. The turkey is done when the thermometer reads a minimum of 165°F.
Remove turkey from oven and cover with foil. Allow to rest for 20 minutes prior to carving.
Serving size = approximately 1 pound. (total weight)