Preheat oven to 450°F (232°C).

Line a baking sheet or broiler pan with aluminum foil and place a slotted broiler rack or wire rack on top.

Combine garlic, chives, parsley, sage, thyme, and shallots in a food processor.

Pulse until finely chopped, scraping down sides as needed.

Scatter butter chunks on top and pulse until a homogenous paste is formed.

Season generously with salt and pepper and pulse to combine.

Transfer half of the butter mixture to a small saucepan and melt over low heat.

Gently separate the skin of the turkey from the flesh using your hands, going in through the bottom of the breast and working up along both breast halves and the thighs.

Rub butter directly on the turkey meat underneath the skin all over.

Massage the skin from the outside until the butter is distributed in an even layer.

Brush the exterior of the turkey with the melted butter until evenly coated.

Season the turkey with salt and pepper.

Transfer turkey to the wire rack.

Roast turkey, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C), about 80 minutes.

Remove from oven and allow to rest at room temperature for 20 minutes.

Serve immediately.