Rinse, pat dry. Cut backbone, flatten. Rub with salt. Remove wishbone if desired.
Mix butter, herbs, spices. Rub all over. Refrigerate for flavor absorption.
Mix veggies with spice blend. Set aside for roasting.
Roast at 400°F/205°C until skin is crisp, internal temp reaches 165°F/74°C.
Ensure internal temp reaches 165°F/74°C. Let it rest for 5-10 mins. Juices redistribute, keeping the turkey moist.