Preheat your oven to 325°F (165°C).

In a small bowl, mix the softened butter, salt, black pepper, garlic powder, onion powder, thyme, and rosemary to create a seasoning paste.

Pat the turkey dry with paper towels. Gently loosen the skin on the turkey and rub half of the seasoning paste under the skin and all over the turkey.

In a large mixing bowl, combine the stuffing mix, diced celery, diced onion, and 1 cup of chicken broth. Mix well and stuff the turkey cavity with the prepared stuffing. Secure the opening with kitchen twine.

Place the turkey in a large roasting pan. Pour the remaining chicken broth into the bottom of the pan. Cover the turkey loosely with aluminum foil.

Roast the turkey in the oven for about 2 ½ hours. After this time, remove the foil and continue roasting for an additional 30-60 minutes, or until the internal temperature of the turkey reaches 165°F (75°C). Baste the turkey with pan juices every 30 minutes.

While the turkey is roasting, prepare the cranberry sauce. In a saucepan over medium heat, combine the fresh cranberries and sugar. Stir occasionally until the cranberries burst and the sauce thickens, about 10-15 minutes.

Once the turkey is done, remove it from the oven and let it rest for 20-30 minutes before carving.

Serve the turkey with stuffing and cranberry sauce on a large platter. Enjoy your turkey dinner!