Ingredients:

  • 1 Whole Turkey, thawed (approx. 6 kg / 13 lb)
  • 3 Tbsp Coarse Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Fresh Rosemary, finely chopped
  • 4 cloves Garlic, minced
  • 1 tsp Lemon Zest (from 1 lemon)
  • 1 large Yellow Onion, quartered
  • 2 medium Carrots, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 1 Lemon or Orange, halved (optional)
  • 2 cups (500 ml) Chicken or Turkey Stock

Instructions:

  1. Thaw the turkey completely. Remove giblets and neck, then thoroughly pat the turkey (inside and out) bone-dry using paper towels.
  2. Apply the Dry Brine: Sprinkle the Kosher salt evenly over the entire surface of the turkey, focusing heavily on the breast and leg meat. Do not rinse the bird first.
  3. Chill (The Air Dry): Place the salted turkey uncovered on a rack set over a tray in the refrigerator. Chill for 24–48 hours to dry the skin completely.
  4. Make the Herb Butter: In a medium bowl, combine the very soft butter, chopped fresh herbs (sage, thyme, rosemary), minced garlic, and lemon zest. Mix until fully uniform.
  5. Butter the Bird: Remove the turkey from the fridge 1 hour before roasting. Gently separate the breast skin from the meat using your fingers. Push roughly half of the herb butter mixture under the skin, spreading it evenly over the breast meat. Rub the remaining butter over the entire exterior of the bird.
  6. Truss and Aromatic Stuffing: Lightly truss the legs together using kitchen twine. Stuff the cavity lightly with the onion, carrots, celery, and halved citrus.
  7. Prepare the Pan: Pour the chicken or turkey stock into the bottom of the roasting pan. Place the turkey breast-side up on the roasting rack inside the pan.
  8. Initial High-Heat Roast: Preheat oven to 220°C / 425°F. Roast the turkey for 30 minutes to establish crisp skin.
  9. Lower the Temperature: Reduce the oven temperature to 175°C / 350°F and continue roasting for approximately 3.5 to 4 hours total cook time (for a 6 kg bird).
  10. Monitor and Tent: If the breast skin begins to brown too quickly, loosely tent the breast area with kitchen foil.
  11. Check for Doneness: Insert a digital thermometer into the thickest part of the breast (target 74°C / 165°F) and the thickest part of the thigh (target 82°C / 180°F).
  12. The Mandatory Rest: Once the temperature is reached, immediately remove the turkey. Transfer it to a cutting board, tent tightly with foil, and cover. Rest for a minimum of 45 minutes (up to 1 hour) before carving.
  13. Carve and Serve: Remove the trussing and carve the turkey. Reserve the pan drippings for gravy.