Preheat the oven to 450°F. Place a rack in the lower third of the oven.

Remove giblets from the turkey cavity and pat the turkey dry with paper towels.

Place the turkey breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it.

Flip the turkey over and press firmly on the breastbone to flatten it.

In a small bowl, mix the softened butter with kosher salt, smoked paprika, dried oregano, ground cumin, onion powder, dried sage, and pepper.

Gently separate the skin from the meat on the breast and legs. Spread about half of the butter mixture under the skin.

Rub the remaining butter mixture all over the outside of the turkey.

Place the turkey on a large, rimmed baking sheet or in a shallow roasting pan, breast-side up.

Roast the turkey for 20 minutes at 450°F.

Reduce the oven temperature to 375°F and continue roasting for about 1 hour 10 minutes to 1 hour 40 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Baste the turkey with the pan juices every 30 minutes.

If the skin browns too quickly, cover loosely with aluminum foil.

Once done, remove the turkey from the oven and let it rest for 20 minutes before carving.

Carve the turkey, serve and enjoy!