Preheat the oven to 325°F. Remove the bird from wrapping. Remove the neck and bag of innards and if it comes with the bird the turkey gravy packets. Pat your bird dry on the outside and inside. Set aside.

In a medium bowl mix the butter, minced garlic, Italian seasoning, and Parsley. Combine well. Set aside. With your hands slowly Loosen the skin around the bird without tearing. Once loosened add some of the butter mixture rubbing it into the meat an all over under the skin. Do the same on the outside and inside of the bird with the remaining butter mixture. Once covered sprinkle with a little bit of salt and black pepper all over the outside and inside of the bird.