Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

Adjust oven rack to middle position and preheat oven to 450°F (230°C). Line a rimmed baking sheet or broiler pan with aluminum foil. 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 homogeneous 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.

Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C), about 80 minutes. Remove from oven and allow to rest at room temperature for 20 minutes before carving . Serve immediately.