Prepare the Herb Butter

1. In a small mixing bowl, combine garlic powder, onion powder, dried thyme, black pepper, cayenne pepper, paprika, salt, and white pepper.
2. Add the softened butter and mix well until all the ingredients are fully incorporated into a smooth paste.

Season the Turkey

1. Pat the turkey dry with paper towels to remove excess moisture.
2. Use your fingers or a spoon to carefully loosen the skin around the breast, legs, and thighs without tearing it.
3. Generously rub the herb butter under the loosened skin, spreading it evenly across the turkey breast, thighs, and legs.
4. Rub any remaining butter over the surface of the turkey for extra flavor.

Optional: Let It Rest

• For maximum flavor, refrigerate the buttered turkey for at least 1 hour, or ideally overnight. This allows the spices to infuse deeply into the meat.

Roast the Turkey

1. Preheat your oven to 325°F (165°C).
2. Place the turkey breast-side up on a roasting rack in a large roasting pan.
3. Cover the turkey loosely with foil to prevent the skin from over-browning.
4. Roast the turkey, basting every 30–45 minutes with the pan drippings, until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). The cooking time is about 13–15 minutes per pound.

Rest and Carve

1. Remove the turkey from the oven and let it rest for 15–20 minutes before carving. This step helps the juices redistribute throughout the meat, ensuring every bite is moist and flavorful.
2. Slice the turkey and serve warm with your favorite sides.