Ingredients:

  • 1 Whole Turkey (approx. 12 lbs / 5.5 kg), neck and giblets removed
  • 3 Tbsp Kosher Salt (Flake)
  • 1 tsp Baking Powder (Optional)
  • 1 cup Unsalted Butter (2 sticks), softened
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 1 tsp Fresh Rosemary, finely chopped
  • 4 cloves Garlic, minced
  • 1 tsp Black Pepper, freshly ground
  • 1 large Yellow Onion, quartered
  • 2 large Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 4 cups Chicken or Turkey Stock (low sodium)
  • 1 Lemon, halved

Instructions:

  1. Prepare the Turkey: Remove the turkey from its packaging. Locate and remove the neck and giblets from both cavities (save them for stock/gravy). Pat the turkey aggressively dry, inside and out, using paper towels.
  2. Apply the Brine: In a small bowl, combine the Kosher salt and baking powder. Evenly sprinkle and rub the salt mixture all over the turkey, focusing heavily on the breast and thighs, and lightly inside the main cavity.
  3. Chill Uncovered: Place the turkey, breast-side up, on a wire rack set inside a rimmed baking sheet. Transfer to the refrigerator and chill, uncovered, for 24 to 48 hours. This process dries the skin completely for maximum crispness.
  4. Make the Herb Butter: In a medium bowl, combine the softened butter, sage, thyme, rosemary, minced garlic, and pepper. Mix well until uniform.
  5. Butter Application: Gently loosen the turkey skin over the breasts and thighs by sliding your fingers underneath, being careful not to tear the skin. Push about 2/3 of the herb butter under the skin, spreading it as evenly as possible over the meat. Rub the remaining 1/3 of the butter mixture over the exterior skin.
  6. Stuff the Cavity: Place the halved lemon, quartered onion, and several sprigs of fresh thyme/rosemary into the main cavity. Do not pack the cavity with traditional stuffing as this hinders cooking.
  7. Truss and Temper: Truss the legs together tightly with butcher's twine. Tuck the wing tips under the breast. Allow the turkey to sit at room temperature for 1 to 1.5 hours before roasting to temper the meat.
  8. Preheat and Prep the Pan: Preheat the oven to 220°C / 425°F. Scatter the chopped carrots, celery, and onion quarters in the bottom of the roasting pan. Pour in 2 cups of stock.
  9. The High Heat Blast: Place the turkey on the rack over the vegetables. Roast the turkey at 220°C / 425°F for 30 minutes until the skin is beautifully golden brown.
  10. Reduce Heat and Continue Cooking: Reduce the oven temperature sharply to 165°C / 325°F. Continue roasting for another 3 to 4 hours. If the breast begins to brown too quickly, tent it loosely with foil. Add the remaining stock to the pan as needed.
  11. Check for Doneness: Check the internal temperature: breast should be 74°C / 165°F and the thickest part of the thigh should be 82°C / 180°F. Ensure juices run clear when pierced.
  12. The Non-Negotiable Rest: Remove the turkey from the oven and transfer it to a large carving board. Tent loosely with foil and allow it to rest for at least 45 minutes, up to 1 hour. Do not carve early.
  13. Carve and Serve: Following the rest, carve the turkey. Collect any remaining juices released during carving and serve alongside your gravy.