Preheat oven to 180 degrees. (If your oven has a minimum temperature of 200 degrees, set it to 200, but the turkey will likely be done sooner, so use a meat thermometer). In a medium bowl, mash together the butter, salt, pepper, garlic powder, rosemary and sage. Place the turkey in a turkey bag- link here: Dry your turkey well inside and out with paper towels, then rub the butter mixture all over the outside of the turkey. Put the turkey on a rack in a roasting pan breast side up then pour the chicken broth into the bottom of the bag, close and tie the bag Cook the turkey for 9 hours. Use a meat thermometer to check the turkey’s internal temperature and make sure the thickest part of the turkey thigh is at 160 degrees. If it is NOT at 160 degrees in the morning, turn up the oven to 350 degrees until it gets to 160. It took me one extra hour to get to 160 degrees. Remove the turkey from the oven and allow to rest for 30 minutes, with the foil loosely covering the turkey. Cut the bag open and cut up the turkey, if you want to keep warm put in a crockpot with some of the chicken broth from the bag.