Prepare the Turkey:

• Preheat your oven to 325°F (165°C).
• Remove the giblets and neck from the cavity of the turkey. Rinse the turkey inside and out, then pat dry with paper towels.

Season the Turkey:

• In a small bowl, mix the softened butter, olive oil, minced garlic, chopped rosemary, thyme, and sage. Add salt and pepper to taste.
• Gently loosen the skin over the turkey breast and rub the herb butter underneath and over the entire turkey.
• Stuff the cavity with the onion quarters, garlic cloves, and remaining herb sprigs.

Prepare the Roasting Pan:

• Place the turkey breast side up on a roasting rack inside a large roasting pan. Add the chicken stock to the bottom of the pan to keep the turkey moist during roasting.

Roast the Turkey:

• Roast the turkey in the preheated oven. Baste every 30-45 minutes with the pan drippings.
• The turkey is done when a meat thermometer inserted into the thickest part of the thigh (not touching the bone) reads 165°F (74°C). Cooking time is approximately 15 minutes per pound.

Rest the Turkey:

• Remove the turkey from the oven and let it rest, uncovered, for 20-30 minutes before carving. This allows the juices to redistribute and keeps the meat tender and moist.

Carve and Serve:

• Carefully carve the turkey, starting with the legs and thighs, followed by the breast meat. Serve with your favorite sides like stuffing, mashed potatoes, and cranberry sauce.