A good way to season a turkey is to use a combination of herbs with oil or butter. Fresh herbs work best, and the finished turkey is well-seasoned for dinner or for use in making soups, sandwiches or casseroles. For variety, use a homemade barbecue sauce for seasoning.
Preheat the oven to 375 degrees Fahrenheit. Rinse the turkey and pat dry. Remove the giblet bag and set aside or discard.
Rub the turkey with 3 tablespoons of olive oil. Combine 1 teaspoon of salt and 1/2 teaspoon of pepper together and rub onto the outside of the turkey. Place the turkey on a rack inside a roasting pan. Add 3 sprigs of rosemary to the cavity of the turkey along with a lemon cut in half. Place 1 sprig of thyme, 1 sprig of sage and 1 sprig on oregano into the cavity of the turkey.
Cut 2 carrots and 4 stalks of celery into halves and place them into the roasting pan around the turkey. Add 1 sprig each of rosemary, oregano, sage and thyme to the roasting pan around the turkey. Pour 4 cups of chicken broth over the herbs and vegetables. Place in the preheated oven for 20 minutes per pound or until a meat thermometer reaches 165 degrees Fahrenheit. Baste the turkey every 30 minutes with the broth from the pan. Discard the vegetables and herbs before serving.