4 medium cloves garlic
1/4 cup roughly chopped chives
1/4 cup fresh parsley leaves
1/4 cup fresh sage leaves
2 tablespoons fresh thyme leaves
1 medium shallot, thinly sliced
1 stick butter, cut into 1/4-inch slices
Kosher salt and freshly ground black pepper
1 whole turkey (12 to 14 pounds total), butterflied (reserve backbone and neck if making stock for gravy.
Gravy, for serving
Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. This is where I put Carrots, onions and celery on the foil before the rack. Place slotted broiler rack or wire rack on top.
Combine garlic, chives, parsley, sage, thyme, and shallots in the bowl of a food processor. Pulse, scraping down sides as necessary, until finely chopped and no large pieces remain. Scatter butter chunks on top. Pulse until homogenous paste is formed. Season generously with salt and pepper and pulse to combine. Transfer half of butter mixture to a small saucepan and melt over low heat.
Gently separate the skin of the turkey from the flesh using your hands, going in through the bottom of the breast and working up along both breast halves and the thighs. Using your hands, rub butter directly on the turkey meat underneath the skin all over. Massage the skin from the outside until the butter is distributed in an even layer.
Brush exterior of the turkey with the melted butter until evenly coated. Season the turkey with salt and pepper and transfer to the wire rack. I put one cup of water in the bottom of pan.
Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes. Remove from oven and allow to rest at room temperature for 20 minutes before carving. Serve immediately.