Ingredients:

  • 1 Whole Turkey (12–14 lb / 5.5–6.5 kg), fully thawed
  • 1 tbsp Vegetable Oil (15 ml)
  • 3 tbsp Coarse Sea Salt (45 g) (Non-iodized preferred)
  • 1 tbsp Light Brown Sugar (15 g)
  • 1 tsp Freshly Ground Black Pepper (5 ml)
  • 250 g Unsalted Butter (approx. 1 cup), softened to room temperature
  • 2 tbsp Fresh Rosemary, finely chopped (30 ml)
  • 2 tbsp Fresh Thyme leaves (30 ml)
  • 1 tbsp Sage leaves, finely chopped (15 ml)
  • 4 cloves Garlic, minced
  • 1 tsp Lemon Zest (5 ml)
  • 1 tsp Fine Sea Salt (5 ml)
  • ½ tsp Black Pepper (2.5 ml)
  • 2 large Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 1 large Yellow Onion, quartered
  • 1 whole head of Garlic, halved horizontally
  • 1 Lemon, quartered
  • 2 cups Chicken Stock (500 ml) or water

Instructions:

  1. Thaw Properly: Ensure the turkey is fully thawed in the refrigerator. Remove the giblets and neck from the cavity. Pat the turkey bone-dry, inside and out, using paper towels.
  2. Mix and Apply Brine: Combine the 3 tbsp salt, brown sugar, and pepper (the dry brine mixture). Rub the brine mixture evenly over the entire surface of the turkey and inside the cavity.
  3. Dry Rest: Place the turkey breast-side up on a wire rack set over a baking tray. Place in the refrigerator, uncovered, for 36–48 hours. This process is crucial for drying the skin completely for ultimate crispness.
  4. Make Compound Butter: Mix the softened unsalted butter, rosemary, thyme, sage, minced garlic, lemon zest, fine sea salt, and black pepper until thoroughly combined.
  5. Apply Butter: Carefully loosen the skin over the breast and thighs. Push about two-thirds of the compound butter under the skin, spreading evenly across the breast meat. Use the remaining butter to coat the outside of the legs, thighs, and wings.
  6. Stuff and Truss: Place the rough-chopped carrots, celery, onion, garlic head, and lemon quarters into the turkey cavity. Tie the legs together using butcher’s twine and tuck the wing tips under the breast.
  7. Set the Pan: Remove the turkey from the fridge 30–45 minutes before cooking. Rub the skin lightly with vegetable oil. Place the chopped aromatics in the roasting pan, pour the chicken stock over the vegetables, and place the V-rack and turkey on top.
  8. High-Heat Sear: Preheat the oven to 220°C / 425°F. Place the turkey in the hot oven and roast for 30 minutes to start the crisping process.
  9. Reduce Heat and Finish: Reduce the oven temperature to 180°C / 350°F. Continue roasting, undisturbed, for the remaining cook time (approximately 3 to 3.5 hours). Loosely tent with foil if the breast browns too quickly. Do not baste.
  10. Check Internal Temperature: The turkey is done when the internal temperature reads 74°C / 165°F in the thickest part of the thigh (avoiding the bone) and 70°C / 160°F in the breast. Remove the turkey immediately.
  11. Rest Crucially: Transfer the turkey to a large cutting board. Tent loosely with foil and a clean tea towel. Allow the turkey to rest for a minimum of 45 minutes before carving to ensure a moist bird.