Prepare of your turkey couple hours ahead, ideally the night before. Remove all giblets, rinse and pat dry with kitchen towels.

Mix you salt and pepper and season your turkey from inside (use just reasonable amount of the mix, the most of it will go on the outside). Add baking powder to the salt/pepper mix and generously season the turkey from outside. Cover with tin foil and let rest in fridge ideally overnight, at least one hour. This mix will ensure nice brown and crunchy skin when its baked.

Just before baking let the butter reach room temperature and mix it thoroughly with finely chopped fresh herbs, dried sage and salt. Put about 5 tbsp (1/3 cup) aside for your stuffing in you will make some. Loose the skin on the turkey breasts (gently, no to tear it), take about 2/3 of your butter and spread it under the skin to keep the meat juicy.

Put yout turkey in baking dish breast up, fill with your stuffing if you use some, tight the legs together with a butcher string, pour in chicken broth, cover with lid or tin foil and bake on 250 F / 120 C for 4.5 hours (the rule is to bake it for about 20 minutes for each pound of weight).

Melt the leftover herb butter you have, uncover the bird, give it a little butter brush and bake another 1 hour on 375 F / 190 C. Take the turkey out of the oven, give it the final brush of herb butter and let rest for at least 1 hour before you cut in.