Preheat your oven to 325°F (165°C). Remove the giblets from the turkey and pat the skin completely dry with paper towels.

In a small bowl, mix the softened butter with the chopped herbs, salt, and pepper to create a herb butter.

Gently loosen the skin over the turkey breast and rub half of the herb butter underneath the skin. Rub the remaining butter all over the outside of the turkey.

Stuff the turkey cavity with the onion quarters and lemon halves. Tuck the wings under the body and tie the legs together with kitchen string.

Place the turkey on a roasting rack in a large pan. Pour the beef broth into the bottom of the pan.

Roast the turkey until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C), which usually takes about 13-15 minutes per pound.

While the turkey roasts, boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash with milk and a tablespoon of butter until smooth.

In a large skillet, cook the chopped beef breakfast strips until crispy. Add the green beans and minced garlic, sautéing for 8-10 minutes until the beans are tender-crisp.

Once the turkey is done, remove it from the oven and let it rest for at least 30 minutes before carving. Serve the sliced turkey alongside the creamy mashed potatoes and savory green beans.