Preheat your smoker or indirect grill to 250 degrees F.

Combine softened butter, sage, rosemary, thyme, salt and pepper in a small bowl.

Remove thawed turkey from packaging and pat dry with paper towels. Remove plastic trussing and pop up timer. Flip your turkey breast side down on your cutting board. Starting on one side of the backbone, use a sharp knife or shears to cut a straight line from the tailbone to the neck. Repeat on the other side of the backbone and cut all the way through until you can remove the backbone completely.

Turn the turkey over onto its back. Turn out the thighs until they lay flat on the cutting board. Using both hands, press firmly on the breastbone of the turkey until you feel a snap and the breast presses down to the cutting board. Take the wing tips and tuck behind the back of the turkey.

Using your fingers loosen the skin of the turkey, distribute the herbed butter evenly under the skin. Place parsley leaves under the skin of the turkey.