Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the onion and 3 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey.
Combine 2 tablespoons butter, the herbs de Provence, oil, and 1½ teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan.
Cover the turkey with foil. Roast for 20 minutes.
Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes.
Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey and pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F- 175 degrees F, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Baste occasionally with pan juices and cook for about 1 hour and 30 minutes longer.
Transfer the turkey to a platter and tent with foil. Let stand 30 minutes before carving.
When you think of a roasted turkey most people don’t think of selenium, yet turkey is an excellent source of this vital nutrient. An antioxidant known to protect us from free radical damage, selenium comes from the soil and makes its way into plants, and then into animals that eat plants. Selenium supports the immune system against bacterial and viral infections, supports the thyroid gland, and may help to treat prostate cancer. Four ounces of turkey provides roughly 48% of your daily selenium needs!