Remove turkey from refrigeration 1/2 hour before cooking. Preheat oven to 350 and set the oven rack in a low position. Remove the innards (neck and giblets) from the cavity of the turkey and set aside.
The neck can be roasted next to the turkey or simmered in soup. The giblets (heart, liver, gizzard) can be sautéed in a little butter or oil and eaten as a separate meal or snack. Rinse the turkey inside and out with cool water and pat dry. Combine melted butter with fennel seeds, parsley, salt and pepper. You can also add minced garlic if you like. Drizzle the melted butter over the entire turkey. You can also loosen the skin, pull it up and rub some of the butter directly onto the meat.
Add broth to roasting pan and set bird in the pan, preferably elevated on a rack, breast side up. Insert a meat thermometer straight down through the thickest part of the breast – if you have an instant read thermometer, do not leave it in the bird; insert it later to check the temperature. After an hour, check the bird.
If the skin is getting too dark on top you can cover it with aluminum foil for the remainder of the cooking time. Roast until the meat registers at 160 –165 degrees, basting occasionally with pan drippings.
As a general rule of thumb, a 12 pound turkey typically takes around 2 1/2 hours to cook. A 15-25 pound bird can take 2-3 hours and a 25-30 pound bird can take 3 – 3 1/2 hours.
Once the thermometer hits 160, remove the bird from the oven and let rest with a loose covering of foil for 20-30 minutes before carving.