Remove the turkey or ham from its packaging. Pat it dry with paper towels. Let it sit at room temperature for about 20 minutes. This helps the meat cook more evenly.

Combine olive oil, butter, garlic powder, onion powder, thyme, rosemary, paprika, salt and pepper. Add Dijon mustard and honey. Stir everything until you have a smooth seasoning paste.

Rub the seasoning mixture generously over the meat. Cover all sides as evenly as possible. For turkey, gently loosen the skin and rub some seasoning underneath for extra flavor.

Place sliced onion, crushed garlic and lemon slices inside the roasting pan. Pour the chicken broth around the vegetables. Place the seasoned meat on the roasting rack above them.

Preheat your oven to 350°F. Place the roasting pan inside the oven. Roast until the meat becomes golden and reaches a safe internal temperature.

After about 45 minutes, brush the meat with pan juices. Repeat this process once or twice during cooking. Basting keeps the surface flavorful and helps create a beautiful roasted finish.

Use a meat thermometer to check the thickest part. Turkey should reach 165°F for safety. Fully cooked ham should be heated according to its package instructions.

Remove the meat from the oven when it is ready. Cover it loosely with foil. Let it rest for 15 to 20 minutes before carving. Resting helps keep the slices juicy.

Transfer the rested meat to a cutting board. Slice it against the grain using a sharp knife. Arrange the slices on a serving platter. Spoon a little pan juice over them before serving.