On cooking day, remove the turkey from the refrigerator 30 to 45 minutes before cooking to allow it to come to room temperature.

Begin by preparing the herb butter rub for the turkey. Add 2 tbs of freshly diced thyme and rosemary to the softened butter and mix to combine.

Next, use paper towels to thoroughly dry the skin of the turkey.

Preheat the oven to 450 degrees.

Next, insert sprigs of fresh rosemary, thyme and sage into the cavity of the bird along with any other aromatics (if using).

Next, truss the legs of the turkey.

Next, using your hand or a spatula, insert under the skin covering the breast and carefully work to loosen the skin from the breast meat, then apply some of the herb butter to the breast meat under the skin.

Next, rub the outside of the turkey skin with the herb butter.
Finally, season the turkey, on top of the herb butter, with salt, pepper and paprika.

Place the turkey into a roasting pan on a roasting rack and add stock to the bottom of the pan.

Place into the preheated oven and roast on 450 degrees for 30 minutes.

Reduce the oven temperature to 325 degrees and roast 10 to 15 minutes per pound or until a temperature registers 165 degrees in the thickest part of the thigh meat.

Remove the fully cooked turkey from the oven and cover with foil and allow to rest for half an hour before carving.