Ingredients:

  • 3 tbsp (54g) Kosher salt
  • 1 tbsp (6g) Smoked paprika
  • 1 tbsp (4g) Black pepper, freshly cracked
  • 1 tbsp (3g) Dried thyme
  • 1 cup (226g) Unsalted butter, softened
  • 2 tbsp (8g) Fresh sage, finely minced
  • 2 tbsp (8g) Fresh rosemary, finely minced
  • 4 cloves Garlic, grated
  • 1 tbsp (15ml) Lemon zest
  • 13 lb (5.9 kg) Whole turkey, fully thawed, neck and giblets removed
  • 1 Large yellow onion, quartered
  • 1 Head of garlic, halved crosswise
  • 1 bunch Fresh thyme and parsley
  • 2 cups (475ml) Low-sodium turkey or chicken stock

Instructions:

  1. Pat the turkey bone-dry inside and out using paper towels to ensure skin crispiness.
  2. Mix the Kosher salt, smoked paprika, black pepper, and dried thyme. Rub the mixture generously over the skin and inside the cavity. For best results, refrigerate uncovered for 12–24 hours.
  3. Remove the turkey from the refrigerator 1 hour before roasting to temper the meat.
  4. Position the oven rack to the lowest setting and preheat the oven to 450°F (230°C).
  5. Combine the softened butter, minced sage, rosemary, grated garlic, and lemon zest. Loosen the skin over the breast and thighs; spread half the butter underneath the skin and rub the remaining half over the exterior.
  6. Stuff the turkey cavity with the quartered onion, halved head of garlic, and the bunch of fresh herbs.
  7. Place the turkey on a V-rack inside a roasting pan. Pour the turkey stock into the bottom of the pan.
  8. Roast at 450°F for the first 30 minutes, then reduce heat to 350°F (175°C) and continue roasting until the internal temperature reaches 165°F in the thickest part of the thigh.