Combine all ingredients for herb butter and mix until combined. Set aside.
Assembly
Preheat oven to 400°F (204°C).
Rinse and pat turkey dry inside and out.
Place in a roaster breast side up, tuck wings under bird.
If stuffing bird, stuff both cavities.
Tie legs together and skewer both cavities closed.
Using a wooden spoon, carefully loosen the skin from the breast (careful not to tear it). Use the wooden spoon to help place ½ the butter mixture between the skin and breasts on both sides. Use your fingers to help move butter mixture evenly between skin and breast.
Melt remaining half of herb butter mixture and spread evenly over entire turkey. Season with salt, pepper and paprika. Place individual sage leaves across top of turkey breast.
Place prepared turkey in preheated oven and bake for 40 minutes uncovered.
Baste turkey with drippings and reduce temperature to 325°F (162°C). Continue to cook covered for 2½ - 3 hours (baste every 30 - 40 minutes).
Cook to an internal temperature of 165°F (74 °C). Uncover for the last 20 minutes of cooking for a crispier skin.
Tips & Variations
Cooking time - average 20 minutes per pound.
Stuffed birds will take an additional 30 - 60 minutes total time.
Insert a meat thermometer into the dark meat portion. Check for an internal temperature of 165°F (74 °C). Be careful not to make contact with the bone.
