Make the herb butter squares

• Melt the butter and stir in the chopped rosemary, thyme, sage, minced garlic, cracked pepper and salt.
• Pour the herb butter into a shallow dish and refrigerate until firm.
• Cut the firm herb butter into squares.

Drain and dry the brined turkey

• Take the turkey out of the brine bag and strain everything, keeping the aromatics and juice.
• Pat the turkey dry and let it rest at room temperature.
• Rub the reserved juice all over the outside of the turkey.

Slide the herb butter under the skin

• Make a small cut and slide your hand under the skin to separate it from the meat.
• Slide the herb butter squares under the skin, all the way down the breast and legs.
• Spread the remaining herb butter on top of the turkey.

Stuff and truss the bird

• Put the reserved aromatics and stuffing inside the cavity and around the pan.
• Snap the legs back into place and tuck the wings.

Roast the turkey

• Place the turkey in the roasting pan and roast at 175 °C, about 13 minutes per pound.
• Baste with the drippings every 30 minutes.
• Cover the wings with foil so they don't get too crispy.

Crisp the top and rest

• Transfer the turkey to a roasting pan and cook a few more minutes to crisp the top.
• Let the turkey rest before carving, then use the drippings to make gravy.