Use a fully thawed turkey. Heat the oven to 350°F and set a rack in a roasting pan. Mix 1/2 cup softened ghee with chopped herbs, garlic powder, orange juice, zest, salt and pepper.
Gently loosen the breast skin and spread some herb mixture underneath. Rub the rest over the skin. Place onion, lemon, shallot, garlic and rosemary in the cavity; tie the legs loosely.
Soak food-safe cheesecloth in the remaining 1/2 cup melted ghee, using tongs. Cover the turkey with the cloth and pour broth into the pan.
Roast approximately 3 hours for a 13-pound bird, basting every 20–30 minutes. Time is only a guide: the breast, inner thigh and inner wing must each reach 165°F.
Rest 20 minutes. Carefully remove the cloth, carve and divide the edible meat into 10 portions.
Nutrition is an estimate per stated serving, based on the source recipe. Brands and portion sizes affect the result.For gluten-free preparation, check all packaged ingredient labels, including broth, seasonings and toppings.Inspired by Michelle Hoover.