Start by whipping the unsalted butter in a stand mixer with the paddle attachment on high speed until it becomes light, and fluffy, which takes about 5 to 7 minutes.
Add the chopped parsley, thyme, rosemary, sage, garlic, salt, and pepper to the butter and mix on low speed until it is mixed in. Taste it to make sure it is seasoned enough. Set it aside.
Bring out the turkey and make sure it is patted dry inside and out with paper towels. Stuff the inside cavity with lemon wedges, parsley sprigs, and bay leaves.
Use your fingers to pierce between the skin and the meat on the breasts to separate the two but also to keep the skin connected to the turkey. Flip the turkey over and do the same on the backside.
Evenly divide the herb butter and place it under the skin on both sides of the breasts and underneath on the back. Flip the turkey back onto its back and truss it using butcher’s twine.