Ingredients:

  • 1 whole Turkey (5.5–6 kg / 12–13 lb), neck and giblets removed
  • 4 tbsp (60g) Kosher Salt
  • 2 tsp (10g) Black Pepper, freshly ground
  • 225g (1 cup / 2 sticks) Unsalted Butter, softened to room temperature
  • 2 tbsp (30g) Fresh Thyme leaves, finely chopped
  • 2 tbsp (30g) Fresh Rosemary leaves, finely chopped
  • 1 tbsp (15g) Fresh Sage leaves, finely chopped
  • 4 cloves Garlic, minced
  • Zest of 1 large Lemon
  • 1 large Yellow Onion, quartered
  • 2 Carrots, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 1 Lemon, halved
  • 475 ml (2 cups) Low-Sodium Chicken or Turkey Stock
  • Bay Leaves and extra herb sprigs (optional)

Instructions:

  1. Thaw and Dry Brine: Ensure the turkey is fully thawed (allow 1 day per 2 kg in the fridge). Pat the turkey exceptionally dry with paper towels. Rub the salt and pepper mixture evenly over the entire bird, including inside the cavity.
  2. Rest/Chill (24–72 hours): Place the turkey, uncovered, on a baking sheet lined with a rack in the refrigerator for 24–72 hours. This step is essential for guaranteeing crispy skin.
  3. Make Compound Butter: In a medium bowl, mix the softened butter with all the chopped fresh herbs, minced garlic, and lemon zest until fully incorporated. Taste and season the butter lightly with a pinch of salt and pepper.
  4. Apply Butter: Preheat oven to 220°C / 425°F. Gently loosen the skin over the turkey breasts. Push two-thirds of the compound butter mixture under the skin, smoothing it over the breast meat. Rub the remaining butter mixture over the outside of the turkey legs and wings.
  5. Stuff and Truss: Place the rough-chopped aromatics (onion, carrot, celery, lemon halves) loosely inside the cavity. Tie the legs together using kitchen twine to maintain shape and promote even cooking. Tuck the wing tips under the breast.
  6. Initial High Heat Roast: Pour the stock into the bottom of the roasting pan. Place the turkey in the pan (on a rack if available). Roast for 30 minutes at 220°C / 425°F to achieve a deep golden colour.
  7. Reduce Heat and Finish: Reduce the oven temperature sharply to 175°C / 350°F. If the breast skin begins to brown too quickly, loosely tent it with foil. Do not baste. Continue roasting for 3–3.5 hours, replenishing stock if necessary.
  8. Check Doneness: Begin checking the internal temperature after approximately 3 hours. Remove the turkey from the oven when the thigh registers 80°C (175°F) and the breast registers 74°C (165°F).
  9. Rest: Transfer the turkey immediately to a clean cutting board. Tent it loosely with foil and a clean kitchen towel. Allow it to rest for a minimum of 45 minutes before carving. This step is non-negotiable for juicy results.
  10. Carve and Serve: Carve the turkey and serve, drizzling any accumulated resting juices over the meat.