The night before, place the turkey breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone from the tail end up to the neck. Remove the backbone completely and save it for stock. Flip the turkey breast-side up and press firmly down on the breastbone with the heel of your hand until you hear it crack and the bird lies flat. Pat the entire turkey dry with paper towels, including under the skin.

In a small bowl, mix the softened butter with the garlic, thyme, rosemary, 2 teaspoons kosher salt, and black pepper until combined. Slide your fingers under the breast skin and thigh skin, loosening it gently without tearing. Push about half the herb butter directly under the skin and spread it across the meat with your fingers. Rub the remaining butter all over the outside of the turkey. Sprinkle the skin lightly with extra salt and the smoked paprika.

Set the turkey on a wire rack inside a large rimmed sheet pan or roasting pan. Leave it uncovered in the refrigerator overnight, or for at least 8 hours. The dry air in the fridge pulls moisture from the skin surface, which is what lets it crisp up in the oven rather than steam.

About 1 hour before you plan to roast, take the turkey out of the refrigerator and let it sit at room temperature. Heat your oven to 425 degrees with a rack in the lower third position. Pour the chicken broth into the bottom of the pan under the rack. This keeps the drippings from scorching and gives you a head start on gravy.

Drizzle the olive oil evenly over the skin and roast the turkey at 425 degrees. A 13 to 15-pound bird will typically need 75 to 90 minutes. Start checking the thickest part of the thigh at the 70-minute mark using an instant-read thermometer. You are looking for 165 degrees in the thigh and 160 degrees in the thickest part of the breast. The breast will carry-over cook to 165 during resting.

Once the turkey hits temperature, tilt the pan carefully and spoon off the drippings to save for gravy. Transfer the turkey on its rack to a cutting board and let it rest uncovered for at least 30 minutes before carving. Resting is not optional. Cutting too early sends all the juice onto the board instead of staying in the meat.

To carve, remove the legs and thighs first by cutting through the hip joint. Separate the drumstick from the thigh at the knee joint. For the breast, slice straight down along the breastbone on each side to remove the whole breast half, then slice crosswise into serving pieces. Arrange on a platter and spoon any resting juices from the board over the top.