Fascinating! Never heard of that approach but I LOVE butter.
It was something I saw on an episode of ‘Cooking Secrets of The CIA’. Culinary Institute of America. You can also put herbs and other seasonings in the cavity, if you don’t plan on stuffing the bird. This allows the seasoning to flavor the breast meat without leaving a mess on the skin. And, legs to the back of the oven and breast to front. Hotter in back of oven, allowing bird to cook evenly. (Thank you, Alton Brown.)