Preheat oven to 325°F (165°C).

Pat turkey dry with paper towels and season inside and out with salt and pepper.

Gently loosen skin of the turkey and spread the softened butter underneath the skin over the breast evenly.

Rub remaining butter on the outside of the turkey and sprinkle the chopped thyme and rosemary.

Place turkey on a rack in a roasting pan, breast side up.

Roast turkey in the preheated oven, basting occasionally with the drippings from the pan for about 3 hours.

Check the internal temperature in the thickest part of the thigh; it should reach 165°F (74°C).

Once cooked, remove from the oven and let it rest for at least 20 minutes before carving.