Instructions

1. Preheat the oven to 325°F (165°C).
2. Remove the giblets and neck from the turkey cavity and rinse the turkey inside and out under cold water. Pat dry with paper towels.
3. In a small bowl, mix together the chopped rosemary, minced garlic, olive oil, salt, and black pepper to create a fragrant herb rub.
4. Carefully loosen the skin of the turkey over the breast and thighs using your fingers. Rub the rosemary mixture generously under the skin, as well as all over the outside of the turkey.
5. Place the lemon slices and quartered onion inside the turkey cavity for added flavor.
6. Using kitchen twine, tie the turkey legs together to ensure even cooking.
7. Place the turkey breast side up on a rack in a roasting pan. Pour the chicken broth into the bottom of the roasting pan.
8. Cover the turkey loosely with aluminum foil to prevent over-browning.
9. Roast the turkey in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
10. Remove the foil during the last 30 minutes of cooking to allow the skin to become golden brown and crispy.
11. Once cooked, transfer the turkey to a cutting board and let it rest for at least 20 minutes before carving to retain its juices.
12. Serve the rosemary roasted turkey with your favorite side dishes such as mashed potatoes, cranberry sauce, and stuffing.