Preheat your oven to 325°F (165°C).

Ensure your turkey is thawed and remove the giblets and neck from the cavity.

In a mixing bowl, combine the softened butter, salt, black pepper, garlic powder, dried thyme, and paprika.

Gently loosen the skin over the turkey breast with your fingers.

Spread half of the butter mixture under the skin and the rest over the turkey.

Place the quartered onion, smashed garlic, and fresh herbs inside the turkey cavity.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the turkey breast-side up in a roasting pan.

Roast in the preheated oven for about 2 to 3 hours, or until the internal temperature reaches 165°F (75°C).

Baste the turkey every 30 minutes with the pan juices for a golden finish.

Once cooked, let it rest for 20-30 minutes before carving to retain juices.