Preheat oven to 325° F. Allow turkey to sit out of refrigerator for 30 minutes.

Pat turkey dry. Place turkey in roasting pan, breast side up.

Starting with 1 tablespoon cold butter and 1/2 sprig rosemary, carefully pull the skin away from breast and put butter and rosemary under skin. Careful not to tear skin.

Repeat until you have 3 tablespoons butter and rosemary on each side of the breast.

Place 1 tablespoon butter and 1/2 sprig rosemary under the skin in each leg.

Rub the outside of the skin carefully with softened butter.

Sprinkle generously with salt.

Place 1 sprig of rosemary in between wing and body of turkey.

Roast turkey for 1 1/2 hours. Pull out and cover with foil.

Roast turkey for 1 hour. Check temperature. Continue to cook until it reaches 165 degrees.

Allow to rest for 20 minutes before carving.

Serve and ENJOY!