Remove turkey from refrigerator 1 hour before cooking. Preheat oven to 325°F (165°C).

Pat turkey dry thoroughly with paper towels, inside and out.

In a small bowl, combine olive oil, chopped herbs, salt, and pepper.

Gently loosen skin over turkey breast and thighs. Rub herb mixture under skin and all over turkey.

Stuff cavity with lemon quarters and halved garlic head.

Tie legs together with kitchen twine and tuck wing tips under.

Place turkey breast-side up on a rack in a large roasting pan.

Pour 1 cup bone broth into pan bottom.

Roast turkey for about 15 minutes per pound, or until internal temperature reaches 165°F (74°C) in thickest part of thigh.

Baste every 45 minutes with remaining bone broth and pan juices.

If turkey browns too quickly, cover with foil.

Let rest 20-30 minutes before carving.

Pour pan drippings into a fat separator or remove excess fat with a spoon.

In a saucepan, combine defatted drippings with bone broth.

Whisk arrowroot starch with cold water until smooth.

Bring broth mixture to simmer, slowly whisk in arrowroot mixture.

Cook, stirring constantly, until thickened (about 5 minutes).

Add fresh thyme and season to taste.