Ingredients:

  • 12–14 lbs Whole Turkey (Fresh or Thawed)
  • 2 Tbsp Kosher Salt (or Coarse Sea Salt)
  • 1 tsp Dried Thyme (for brine)
  • 1 tsp Dried Rosemary (finely crumbled)
  • 1 tsp Freshly Ground Black Pepper
  • 8 Tbsp (1 stick) Unsalted Butter (softened)
  • 2 Tbsp Fresh Sage Leaves (Finely chopped)
  • 1 Tbsp Fresh Thyme Leaves (Removed from stem)
  • 3 cloves Garlic (Minced)
  • 1 tsp Lemon Zest
  • 1 large Yellow Onion (Quartered)
  • 2 medium Carrots (Roughly chopped)
  • 2 stalks Celery Stalks (Roughly chopped)
  • 2 cups Chicken or Turkey Stock (Low sodium)

Instructions:

  1. Prep the Turkey: Remove the turkey from its packaging, remove the neck and giblets. Pat the entire turkey (inside and out) bone-dry using paper towels. This is crucial for crisp skin.
  2. Apply the Dry Brine: In a small bowl, combine the Kosher Salt, dried Thyme, dried Rosemary, and Black Pepper.
  3. Rub and Cure: Sprinkle about 1 tablespoon of the brine mixture inside the turkey cavity. Generously rub the remaining mixture all over the exterior skin, focusing on the breast and thighs.
  4. Chill Uncovered: Place the turkey, breast-side up, on a rack in a roasting pan. Place the whole setup, uncovered, in the refrigerator for 48 to 72 hours. The skin must become noticeably tight and dry.
  5. Preheat and Temper: Preheat oven to 425°F (220°C). Remove the turkey from the fridge 1 hour before cooking to allow it to temper (come up slightly in temperature). Do not wipe off the salt mixture.
  6. Mix the Compound Butter: Combine the softened Unsalted Butter, Fresh Sage Leaves, Fresh Thyme Leaves, minced Garlic, and Lemon Zest until well mixed.
  7. Butter Under the Skin: Gently lift the skin over the breast and thighs. Push two-thirds of the compound butter under the skin, spreading it evenly over the meat. Rub the remaining butter over the outside of the turkey skin and legs.
  8. Add Aromatics: Place the chopped onion, carrot, and celery into the cavity of the turkey. Pour the stock into the bottom of the roasting pan.
  9. Truss: Use kitchen twine to tie the legs together and tuck the wing tips under the breast to promote even cooking.
  10. High Heat Start: Place the turkey in the preheated 425°F (220°C) oven for 30 minutes to start the crisping process.
  11. Reduce Heat: Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 3 to 3.5 hours.
  12. Monitor and Tent: If the breast skin starts to brown too quickly (usually after about 1.5 hours), loosely tent it with aluminium foil.
  13. Test Doneness: The turkey is done when the thickest part of the thigh reads 175°F (80°C) and the breast reads 160°F (71°C).
  14. The Critical Rest: Remove the turkey from the oven immediately. Transfer the turkey to a carving board and loosely tent it with foil. Let it rest for a minimum of 45 minutes to retain the juices.
  15. Carve and Serve: Carve the turkey and arrange it on a warm platter. Collect the pan juices for gravy.