Preheat oven to 450 degrees F. Rinse the inside of turkey; pat dry with paper towels. If desired, season body cavity with salt and pepper. Pull neck skin to the back; fasten with a skewer. Tuck the ends of the drumsticks under the band of skin across the tail. (Or, tie the drumsticks securely to the tail. Twist wing tips under the back.
Place turkey, breast side up, in a roasting pan (do not use a roasting rack). Season the outside of the bird with salt and pepper. If desired, insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch the bone. Pour the broth into the pan. Place turkey in preheated oven. Roast, uncovered, for 30 minutes.
Reduce oven temperature to 325 degrees F. Cover turkey loosely with foil. Roast for 3-1/4 to 4 hours more. During the last 30 minutes of roasting, remove foil. Cut band of skin or string between drumsticks so thighs cook evenly. Brush outside of turkey with the 1/4 cup melted butter. Roast till thermometer registers 180 degrees F. (The juices should run clear and the drumsticks should move easily in their sockets.)
Remove turkey from oven. Cover; let stand for 15 to 20 minutes before carving. Garnish with grapes, kumquats, and fresh herbs, if you like. Makes 14 to 16 servings.