Plan ahead, and thaw your turkey roast 1 ½ to 2 days ahead in the fridge. Place it in a small pan to catch any drips.
Preheat the oven to 375 degrees.
Unwrap the turkey from its package. IMPORTANT: Leave the netting on the turkey so it holds together. Dry off the surface well with paper towels, this helps the butter stick.
In a small bowl, mix soft butter, chopped herbs, salt and pepper.
Pull up the netting all around the boneless turkey roast. This makes it easier to remove after roasting and allows you to place the herb butter mixture on the turkey. Place 8 teaspoons of herb butter all over the surface of the turkey roast under the netting.
Set turkey roast in a small roasting pan with extra sprigs of herbs (sage, rosemary, and thyme), and pour about 2 cups of chicken stock in the bottom of the pan.
Roast 375 for 1 hour and 45 minutes. The internal temperature will need to reach 165 degrees.
NOTE: Disregard the cooking instruction on the package, and I recommend tossing the gravy packet and making your own!