Preheat the oven to 350°F. Adjust a rack to the lowest position in the oven.

With clean hands, rub the butter and olive oil all over the surface of the turkey, and under the breast skin.

Cut the bread into 1/2-inch cubes and place in a large mixing bowl. Finely dice the onion and celery. Mince the garlic cloves.

Set a large skillet over medium heat and melt the butter. Add the onion and celery and sauté, stirring occasionally, until the vegetables are soft and translucent, 5-7 minutes. Add the garlic and dried herbs to the skillet and sauté until fragrant, about 30 seconds longer.

Transfer the cooked vegetables to the bowl of bread cubes. Season with salt and black pepper.

In a large mixing bowl, whisk together the egg white and chicken broth. Pour the broth over the bread cubes. Fold with a rubber spatula until the bread is evenly moistened and holds together slightly when pinched.

Using a spoon and clean hands, fill the cavity of the turkey with stuffing, taking care to not pack it too tightly. There may be some stuffing left unused.

Add chicken broth to the roasting pan, then loosely cover the turkey breast with foil to retain moisture and prevent skin from burning.

Roast the turkey on lowest rack of oven until the thickest part of the breast or leg reaches an internal temperature of 165°F, 2 1/2-4 hours, depending on its weight. Rotate the pan halfway through the cook time, and remove the foil from the turkey after 2 hours.

Check to see that turkey is done. Remove from oven or add time as needed.

Allow the turkey to rest on the roasting rack for 30 minutes. Transfer the turkey to a cutting board. Carve as desired, and serve.