Ingredients:

  • 1 whole Turkey (approx. 5.5–6.5 kg / 12–14 lbs), thawed, giblets and neck removed
  • 3 Tbsp (45g) Kosher Salt
  • 2 Tbsp (30g) Black Pepper, freshly ground
  • 225g (8 oz / 2 sticks) Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, minced finely
  • 2 Tbsp (30ml) Fresh Thyme leaves, finely chopped
  • 2 Tbsp (30ml) Fresh Rosemary leaves, finely chopped
  • 1 Tbsp (15ml) Fresh Sage leaves, finely chopped
  • 1 large Lemon, zest only
  • 1 tsp (5ml) Smoked Paprika (optional, for colour)
  • 1 tsp (5ml) Salt (if needed)
  • 2 medium Carrots, roughly chopped
  • 2 medium Onions, quartered
  • 2 stalks Celery, roughly chopped
  • 1 cup (240ml) Chicken Stock or Water
  • 1 Lemon, halved

Instructions:

  1. Pat the entire turkey dry, inside and out. Combine the 3 Tbsp salt and 2 Tbsp pepper. Sprinkle 1 Tbsp inside the cavity, and rub the remaining salt mixture evenly all over the skin. Place the turkey, uncovered, on a rack inside the roasting pan and refrigerate for 12 to 24 hours. Remove from the fridge 1.5 hours before cooking.
  2. In a bowl, combine the softened unsalted butter, minced garlic, chopped fresh herbs (thyme, rosemary, sage), lemon zest, and paprika (if using). Mix until thoroughly combined and season if desired.
  3. Gently slide your fingers between the skin and the meat of the breast and thighs to loosen the skin. Push about 3/4 of the herb butter mixture under the loosened skin, spreading it evenly over the meat. Use the remaining butter to coat the outside of the turkey skin.
  4. Scatter the chopped carrots, onions, celery, halved lemon, and extra herb sprigs in the base of the roasting pan. Pour the chicken stock into the pan base. Truss the turkey (optional) and preheat your oven to 220°C / 425°F.
  5. Place the turkey in the preheated oven (220°C / 425°F) and roast for 25 minutes until golden brown. Reduce the oven temperature sharply to 180°C / 350°F. Continue roasting for 3 to 4 hours, rotating the pan halfway through. Tent the breast with foil if it gets too dark. The turkey is done when the internal temperature in the thickest part of the thigh registers 80°C / 175°F, and the breast registers 74°C / 165°F.
  6. Once the target temperature is reached, immediately remove the turkey. Tent it tightly with foil and allow it to rest for a minimum of 45 minutes. Carve the turkey and serve, using the pan drippings to make gravy.