Preheat oven to 475°
Remove neck and giblets from turkey and set aside (you can use these or discard). Pat the turkey dry and place on a rack in a large roasting pan, breast side up.
In a small bowl, mix together oil, salt, pepper and fresh herbs. Pour the mixture on top of turkey and rub all over to coat, making sure to get some under the skin of the breasts. Rub the melted butter under the skin of the breasts.
Place the aromatics inside the cavity along with 5 sprigs of herbs. Place remaining herbs in the bottom of the pan and fill with 3½ cups water. Tuck wind tips under turkey and tie legs together with kitchen string.
Bake in the oven for 45 minutes, or until skin is golden brown. Remove from oven and reduce oven heat to 350°.
Cover turkey with aluminum foil and bake for an additional 1.5-3.5 hours or until the internal temperature of the thickest part of the breast is 165°. If the pan dries out while cooking, add more water to the pan.
Remove and let rest for 20 minutes, covered with foil, before carving.
