Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

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Bob

4 medium cloves garlic

¼ cup roughly chopped chives

¼ cup fresh parsley leaves

¼ cup fresh sage leaves

2 tablespoons fresh thyme leaves

1 medium shallot, thinly sliced

1 stick butter, cut into ¼-inch slices

Kosher salt and freshly ground black pepper

1 whole turkey ( 10 to 15 pounds total), butterflied and brined (reserve backbone and neck if making stock for gravy, see note)

Gravy, for serving

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