Preheat oven to 450° F. Place rack in lowest position in oven.

Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.

Combine salt, pepper, thyme, sage, oregano, and basil in a small bowl; mix well.

Slide your hand under the skin of the turkey breast to loosen. Rub the pepper mixture inside turkey cavity, under skin, and on skin.

Pour ¼ cup broth into turkey cavity.

Combine ¾ cup broth and chopped garlic in a small bowl; pour over turkey.

Combine marjoram, parsley, onions, carrots, celery, and leeks in a large bowl; mix well. Place in turkey cavity with garlic head.

Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Bake for 30 minutes.

Reduce heat to 325° F. Bake for an additional 3 to 3½ hours, basting with remaining 3 cups broth and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.

Let turkey sit for 20 minutes before carving. Discard skin and vegetables before serving.