Mix together the butter, olive oil, salt, poultry seasoning, black pepper and sage. Rub the mixture all over your raw turkey. Loosely separate the skin from off the turkeys breasts. Add the compound butter under the skin and on top of the skin. Bake your bird for roughly 20 minutes per pound or for a 14-16 pound bird cook for 2 hours and 15 minute on 350 F. and then raise the temperature to 425 F. and begin basting your bird with the dripping every 10 minutes. Once the bird has an internal temperature of 165 F. your turkey is done. Cover your turkey and let it rest for 2 hours so the juices can recirculate.