Mix together ½ cup softened butter (1 stick) with the freshly snipped herbs. Refrigerate for at least 3 hours, but remove from the fridge 1 hour before using so that it is soft enough to spread. (Or you can microwave to soften the herb butter). ½ cup salted butter, 2 tablespoons freshly snipped thyme, rosemary and sage

Set the roaster oven (with the lid on) to the highest temperature setting it will go.

Remove the neck and giblets from the turkey cavity. (Throw them away or set them aside for gravy.) Take paper towels and dry off your turkey. 18 pound whole turkey

Take your hand and loosen the skin over the turkey breast. Rub half of the butter underneath the skin of the breast. Rub the other half of the butter over the outside of the bird.

Sprinkle the outside of the bird with salt and pepper. ½ teaspoon salt, ½ teaspoon black pepper

Put ¼ cup butter in the cavity of the turkey along with 1 teaspoon each of salt and pepper. ¼ cup salted butter, 1 teaspoon salt, 1 teaspoon black pepper

Place the turkey on the rack in the preheated roaster and cook at the highest temperature for 30 minutes.

Without opening the lid, turn down the temperature to 325 degrees Fahrenheit and roast until the turkey tests done (at least 165 degrees Fahrenheit in the thickest part of the thigh).

The exact timing will depend on whether the turkey is stuffed or unstuffed and how large the turkey is. Plan for about 8-10 minutes per pound for an unstuffed turkey.