Start by preparing your turkey by reading the thawing instructions and plan accordingly.
Remove the papery outer skin of the onions and quarter. Place in a shallow roasting pan. Remove the papery outer skin of the garlic cloves, crush and chop. Add to roasting pan. Remove the leaves from 2 sprigs of rosemary and add to the roasting pan. Add the chicken broth.
Remove the leaves from the last sprig of rosemary, mince and set aside.
Place bird on top of the onions in the roasting pan, breast side up. Rub turkey with olive oil and sprinkle with reserved minced rosemary, rubbed sage, salt and pepper. Bake uncovered for 3 1/2 to 4 hours or until a meat thermometer inserted in the thickest part of the breast reads 165 degrees. Allow 15-20 minutes for your turkey to rest before carving.
Optional- Baste your turkey with the drippings every 30 minutes to keep the bird moist.