Preheat the oven to 325°F (165°C).
Remove the turkey giblets and pat the turkey dry with paper towels.
Rub the turkey inside and out with salt and black pepper.
Loosen the skin over the turkey breast and spread 2 tablespoons of softened butter under the skin. Rub the remaining butter over the outside of the turkey.
In a large skillet, heat olive oil over medium heat. Add chopped onion and celery and cook until softened, about 5 minutes. Remove from heat.
In a large bowl, combine the bread cubes, cooked onion and celery, parsley, sage, thyme, beaten eggs, and chicken broth. Mix well to combine the stuffing ingredients.
Stuff the turkey cavity loosely with the stuffing mixture. Do not overpack to allow for expansion during cooking.
Place the turkey breast side up on a roasting rack in a roasting pan.
Tie the legs together with kitchen twine and tuck the wing tips under the body.
Roast the turkey in the preheated oven for about 3 to 3 1/2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the stuffing reaches 165°F (74°C). Baste the turkey every 45 minutes with pan juices.
During the last 45 minutes of roasting, add carrots and green beans around the turkey in the roasting pan to cook alongside.
Once done, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 20 minutes before carving.
Carefully remove the stuffing from the turkey cavity and transfer to a serving dish.
Carve the turkey and serve with stuffing, roasted vegetables, and cranberry sauce.