Preheat the oven to 325°F (165°C).

Remove the giblets and neck from the turkey cavity and set aside.

Rinse the turkey inside and out and pat dry with paper towels.

Place the turkey on a rack in a roasting pan. Brush the melted butter all over the turkey, including the cavity. Season with salt and pepper.

Stuff the cavity with the quartered onion, chopped celery, chopped carrots, rosemary sprig, and thyme sprig.

Pour the chicken broth into the bottom of the roasting pan.

Cover the turkey loosely with foil and roast for 2 hours.

Remove the foil and roast for an additional hour, basting every 30 minutes with the pan juices.

Check the temperature of the turkey using a meat thermometer. It should register 165°F (74°C) when inserted into the thickest part of the thigh.

Remove the turkey from the oven and let it rest for 15-20 minutes before carving.

Serve and enjoy!