Preheat oven to 450 degrees F.

Make the garlic butter by combining butter, herbs, and about one head of peeled garlic in the food processor. For more detailed instructions, see this post.

Remove the tops from the 6 remaining cloves of garlic and place them, cut side up, in a large roasting pan. Make sure to spray the pan first with cooking spray to help prevent sticking.

Place the turkey, breast side down, on top of the garlic on a roasting rack.

Rub or brush about half of the garlic butter all over the turkey.

Place the turkey in the preheated oven and cook for 45 minutes.

Carefully remove the turkey from the oven and lower the temperature to 325 degrees.

Use tongs to carefully flip the turkey over, slather with half of the remaining butter and baste with the pan juices before returning to the oven to cook for an additional hour uncovered.

Remove the turkey once more and slather on the remaining butter mixture. Baste with the pan drippings and then place a tent of aluminum foil over top before returning it to the oven.

Roast for about 1.5 to 2 hours or until the internal temperature reaches 165 degrees. As it finishes roasting, baste the turkey every 30 to 45 minutes.

Once done, remove the turkey from the oven and let it rest for 20 to 30 minutes before carving and serving it.