Take turkey out of the fridge 45 minutes before cooking.

Preheat oven to 390F. Put rack in the lower middle position.

Place garlic and bunch of herbs in the middle of a baking dish.

Butter: Mix Butter ingredients together.

Use an upside teaspoon to help loosen the skin from the turkey flesh.

Use about 2/3 of the butter, and smear it under the skin on the top half of the breast. Best to smear using hands under the skin (not on surface), to ensure it spreads as evenly as possible.

Turn turkey upside down. Reserve about 2 tbsp butter for the surface, smear the rest on the underside.

Place turkey in pan on the herbs, skin side up. Now smear skin with remaining butter - you dont want much on the skin because the herb bits burn.

STOP HERE for make ahead - the turkey can be left like this for up to 24 hours. Remove from fridge 45 minutes before serving then proceed.

Sprinkle top and sides of breast with salt and pepper all over. Place turkey in oven, turn DOWN to 350F.

Roast for 1 hr 30 minutes, basting all over every 30 minutes.

COOK TIME / INTERNAL TEMPERATURE: The turkey is cooked when the meat thermometer inserted at the thickest part is 74C/165F. I check in several places. My 2.8 kg / 5.5lb bone in turkey took 1 hr 40 minutes.

COVER turkey with foil when it becomes golden to your taste, at any point during the cook time (1 hr 15 minutes for me).

Remove turkey from pan and place on serving plate. Cover loosely with foil and rest for 15 to 20 minutes before carving.

Butter Sauce (Note 6):

The pan will have melted butter and roasting juices. Remove herbs and garlic, squeezing out juices. Pour sauce into jug, serve with turkey.

Gravy option - see Note 11. I personally love using the butter, but I understand if you feel the need for gravy!