Preheat oven to 325°F (165°C).

In a bowl, mix the softened butter with rosemary, thyme, garlic, salt, and pepper until well blended.

Place the turkey in a roasting pan. Gently lift the skin from the breast meat and spread half of the herb butter mixture underneath it. Rub the remaining butter over the entire surface of the turkey.

Insert a meat thermometer into the thickest part of the thigh without touching bone. Roast for 3-4 hours until internal temperature reaches 165°F (75°C).

Baste every hour with pan juices for added moisture.

Allow turkey to rest for at least 20 minutes before carving.