Remove the turkey from the refrigerator 1 hour before roasting and preheat the oven to 325°F.

Mince 4 cloves of garlic, and chop up the leaves from 3-4 sprigs of rosemary, thyme, and sage. Combine the garlic and herbs with the mayonnaise, salt, garlic powder, onion powder, paprika, and pepper.

Remove the neck and giblets. Pat the turkey dry with paper towels.

Tuck the wings under the turkey. Then, season the cavity of the turkey with salt and pepper. Fill the cavity with the quartered onions, lemon wedges, the remaining 6 cloves of garlic, and fresh herbs.

Rub the mayonnaise all over the turkey, including under the skin of the breasts.

Pour the chicken broth into the roasting pan. Add any remaining onions, lemon wedges, garlic cloves, and herbs to the pan.

Place the turkey, breast side up, on a rack in the roasting pan. Place the turkey in the oven and roast for 15 minutes per pound. I roasted mine for a total of 4 hours.

Check the turkey a couple of times throughout cooking. If the skin is becoming too brown, loosely cover the turkey with tin foil. Check the temperature at the meatiest part of the thigh or breast to ensure it has reached 165°F.

Loosely cover the turkey with foil and let it rest for 15 minutes before carving.