Preheat your oven to 425°F (220°C). Pat the thawed turkey completely dry with paper towels.

Place the turkey breast-side down on a large cutting board. Using heavy-duty poultry shears, cut along one side of the backbone. Repeat on the other side to remove the backbone entirely. (Save it for gravy!)

Flip the turkey over and press firmly on the breastbone with the heel of your hand to flatten it.

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, sage, thyme, salt, and pepper.

Gently loosen the skin over the breast and thighs. Rub about half of the herb butter mixture directly onto the meat under the skin.

Combine the remaining herb butter with the olive oil and rub it all over the outside of the turkey skin.

Place the turkey on a wire rack set inside a large, rimmed baking sheet. Tuck the wing tips under the breast.

Roast for 70-90 minutes, or until an instant-read thermometer registers 160°F in the thickest part of the breast and 170-175°F in the thigh.

Remove from the oven and let it rest for 15-20 minutes before carving. This is essential for a juicy turkey.