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1. Preheat the oven to 325 F. Rinse the brined turkey under cold water; pat it dry, inside and out, with paper towels. In bowl, mix softened butter, 1/4 tsp. salt, the pepper, and thyme. Stir in citrus juices (not all juices will be incorporated). Rub turkey with seasoned butter, inside and out. Fill cavity with onion, celery, bay leaves, and garlic. Skewer turkey neck skin to back. Tuck drumstick ends under band of skin across tail, if available. If there is no band of skin, tie drumsticks securely to tail. Twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Insert a meat thermometer into center of an inside thigh muscle, taking care not to touch bone. Pour chicken broth in roasting pan.
2. Roast turkey 45 minutes undisturbed. Spoon pan juices over turkey. Roast 1 hour more spooning juices over turkey every 20 minutes. Cut string; spoon juices over turkey. Roast 1 to 1-1/2 hours more, spooning over juices every 20 minutes or until thickest part of thigh reaches an internal temperature of 165 F and thigh juices run clear. Remove from oven; transfer turkey to serving platter. Tent loosely with aluminum foil, shiny side down. Let rest 20 to 30 minutes. Remove vegetables from inside cavity; discard.
3. While turkey rests, pour drippings from roasting pan into heatproof glass measuring cup or fat separator; skim fat. Reserve separated fat for Thanksgiving Gravy. Return drippings to pan; heat through, scraping up browned bits. Measure for use in Thanksgiving Gravy. Makes 8 servings, (plus leftovers).