Preheat your oven to 425°F (220°C). Place a wire rack inside a large, rimmed baking sheet.

Place the turkey breast-side down. Using heavy-duty poultry shears, cut along both sides of the backbone to remove it. Flip the turkey over and press firmly on the breastbone to flatten it.

Pat the turkey dry with paper towels. Season the entire turkey generously on all sides with kosher salt and black pepper.

In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, sage, and paprika. Mix until well combined.

Gently loosen the skin over the turkey breast and thighs. Spread about two-thirds of the herb butter underneath the skin, directly on the meat. Rub the remaining butter all over the outside of the skin.

Place the turkey on the prepared baking sheet. Roast for 80-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 175°F (80°C) and the breast reads 165°F (74°C).

Remove the turkey from the oven, tent loosely with foil, and let it rest for 20-30 minutes before carving. Serve immediately.