Rinse the turkey inside and out and pat dry. Sprinkle the cavity and outside of turkey with salt and pepper.

Fold the neck skin under the body and secure with metal skewers, then tie drumsticks together with kitchen twine and tuck the wings under the body.

Place the turkey in a roasting pan breast-side up. Heat the oven to 325 degrees.

In a small saucepan, melt the butter over medium-low heat and stir in the sage, rosemary, and thyme. Brush the herb butter all over the outside of the turkey.

Roast the turkey for 14 to 16 minutes per pound, basting occasionally. Check doneness by placing an instant-read thermometer between the leg and thigh, where it should register 165 degrees, and the juices should run clear.

Remove the turkey from the oven, cover loosely with aluminum foil, and let rest for about 20 minutes before carving