Position the oven rack to the lower third of your oven and preheat the oven to 450 F. Pat the turkey dry with paper towels and sprinkle 1 tsp of Sea Salt into the cavity. Then stuff the cavity with the garlic halves and lemon quarters. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Brush the duck fat all over the turkey skin (using either a brush or your hands). Mix together the rosemary, thyme, and sage in a small bowl, then sprinkle all over the turkey. Sprinkle the turkey generously with sea salt.

Place the turkey breast side up on a roasting rack inside of a large pan. Pour the chicken broth into the pan. Put in the oven and immediately reduce oven heat to 350 F.

Baste every 30 to 45 minutes with the juices on the bottom of the pan, and roast for 3 to 4 hours, or until the juices run clear when you cut between the leg and thigh. (The meat temperature should be 165°).

Remove from the oven and cover the cooked turkey with aluminum foil and let rest for 20 minutes before carving.