Ingredients:

  • 1 whole Turkey (approx. 5.5–6.5 kg / 12–14 lb), neck and giblets removed
  • 4 tbsp (60 g) Diamond Crystal Kosher Salt (or 3 tbsp fine sea salt)
  • 250 g (1 cup, 2 sticks) Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, minced finely (or 2 tsp garlic paste)
  • 2 tbsp fresh Rosemary, finely chopped
  • 2 tbsp fresh Sage, finely chopped
  • 1 tbsp fresh Thyme leaves
  • 1 tbsp fresh Parsley, chopped (for colour)
  • 1 tsp Lemon Zest (from 1 small lemon)
  • 1 tsp freshly cracked Black Pepper
  • 1 tsp sea salt
  • 2 large Yellow Onions, quartered
  • 2 Carrots, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 1 large Lemon, halved
  • 1 cup (240 ml) Chicken Stock or water

Instructions:

  1. Prep the Bird: Remove the turkey from packaging. Remove the neck and giblets. Pat the turkey absolutely dry, inside and out, using paper towels. This is crucial for crisp skin.
  2. Apply Dry Brine: Sprinkle the specified amount of salt evenly over the entire surface of the turkey, focusing especially on the breast meat and under the wings.
  3. Chill: Place the turkey, uncovered, on a rack set over a baking sheet. Refrigerate for 24–48 hours to allow the salt to season the meat deep down.
  4. Make the Butter: In a bowl, combine the softened butter, minced garlic, all chopped fresh herbs (rosemary, sage, thyme, parsley), lemon zest, pepper, and salt. Mix thoroughly until perfectly incorporated.
  5. Warm the Turkey: Remove the turkey from the fridge 1 hour before roasting to allow the bird to come slightly closer to room temperature for more even cooking.
  6. Apply Under the Skin: Using your fingers, carefully separate the skin from the breast meat. Work about 80% of the herb butter mixture evenly under the skin, pushing it towards the center of the breast.
  7. Exterior Rub: Rub the remaining 20% of the butter mixture generously over the exterior of the turkey, including the legs and wings.
  8. Truss and Aromatic Prep: Tie the legs together using butcher’s twine. Place the aromatics (onion, carrot, celery, lemon halves) into the cavity.
  9. Preheat & Start Hot: Preheat your oven to 220°C (425°F). Place the turkey on the V-rack inside the roasting pan.
  10. Initial Roast: Roast the turkey at 220°C (425°F) for the first 30 minutes until the skin begins to turn golden brown.
  11. Reduce Heat: Reduce the oven temperature to 175°C (350°F). Allow the temperature to drop naturally.
  12. Continue Roasting: Continue roasting for 3 to 4 more hours. If the breast skin starts to become too dark before the meat is cooked, loosely tent it with foil.
  13. Add Stock: During the last hour of cooking, add the chicken stock or water to the bottom of the roasting pan.
  14. Check Doneness: The turkey is done when the internal temperature, measured in the deepest part of the thigh (away from the bone) reaches 82°C (180°F) and the breast reaches 74°C (165°F).
  15. Rest, Rest, Rest: Remove the turkey from the oven and transfer it to a large cutting board. Tent it loosely with foil. Allow it to rest for a minimum of 45 minutes, up to 1 hour. This resting period is critical for juices to redistribute.
  16. Carve and Serve: Carve the turkey and arrange it on a warm platter, serving immediately with pan gravy.