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Mix the rosemary, thyme, parsley, pepper and salt in a small bowl. Pat the turkey dry with paper towels and place on a rack in a large roastign pan. Brush the turkey with the oil. Rub the herb mixture over the turkey. Position the oven rack in the lowest one-third of hte oven and preheat to 450 degrees. Drizzle the melted butter over the turkey. Pour 1 cup of the broth into the pan. Roast the turkey for 20 minutes. Remove the turkey from the oven and cover with foil. Reduce the oven temperature to 350 degrees. Return the turkey to the oven. Roast 1 hour longer. Remove the foil from the turkey. Pour the remaining 1 c broth into the pan. Continue roasting the turkey for 40-45 minutes, or until a meat thermometer inserted into the thickest portion registers 180 degrees, baasting ocassionally with pan juices. Remove the turkey to a platter and tent with foil. Let stand for 30 minutes. Reserve the liquid in the pan for gravy if desired.
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