Mix ½ cup butter and all minced herbs in small bowl; season herb butter with salt and pepper.Set rack at lowest position in oven and preheat to 425°F.Rinse turkey inside and out; pat dry.Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin.Place turkey on rack set in large roasting pan.Sprinkle cavity generously with salt and pepper, and place 4 tablespoons plain butter and all fresh herb sprigs inside.Tuck wing tips under the bird and tie the legs together loosely.Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.Place turkey in oven and roast 20 minutes.Reduce oven temperature to 350°F.Roast turkey 30 minutes, and then pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan.Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil.Roast turkey, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. The turkey is done when a thermometer inserted into thickest part of thigh registers 175°F.Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees), then carve and enjoy!