Ingredients:

  • 1 (12-14 lb / 5.5 – 6.4 kg) whole Turkey, thawed completely (neck and giblets removed)
  • 2 medium Yellow Onions, quartered (approx. 300g)
  • 2 medium Carrots, roughly chopped (approx. 200g)
  • 4 stalks Celery, roughly chopped (approx. 150g)
  • 1 Lemon, halved
  • 1 cup (240 ml) Chicken Stock or Broth (low sodium)
  • 1 cup (225g) Unsalted Butter, softened to room temperature
  • 4 cloves Garlic, minced finely
  • 3 Tbsp fresh Sage, finely chopped
  • 2 Tbsp fresh Thyme leaves
  • 1 Tbsp fresh Rosemary, finely chopped
  • 1 Tbsp (15 ml) Olive Oil (extra virgin)
  • 2 tsp Kosher Salt (or 1 tsp fine sea salt)
  • 1 tsp freshly cracked Black Pepper
  • Extra salt and pepper for seasoning the cavity and skin
  • 2 Tbsp (30g) All-Purpose Flour (optional, for gravy drippings)

Instructions:

  1. Prep Turkey: Remove the turkey from its packaging. Pat the entire bird aggressively dry using paper towels. Place the turkey in the roasting pan and allow it to air-dry at room temperature for 30 minutes while you prepare the butter. (Dry skin is the secret to crisp skin.)
  2. Make Herb Butter: In a small bowl, combine the softened butter, minced garlic, all fresh herbs, olive oil, salt, and pepper. Mix until thoroughly combined and aromatic.
  3. Loosen the Skin: Using clean hands, gently loosen the skin covering the breast meat, starting at the cavity opening. Be careful not to tear the skin.
  4. Butter Under the Skin: Scoop half of the compound butter and carefully push it under the loosened breast skin, spreading it evenly over the entire surface of the breast meat.
  5. Butter Over the Skin: Use the remaining half of the butter to generously rub the entire exterior of the turkey, including the legs and wings.
  6. Stuff the Cavity: Place the lemon halves, quartered onions, and a few sprigs of reserved herbs into the turkey cavity. Season the cavity lightly with salt.
  7. Truss and Rack: Use kitchen twine to tie the legs together. Tuck the wing tips under the breast. Place the prepared bird breast-side up on the roasting rack inside the pan. Scatter the chopped carrots and celery around the bottom of the pan.
  8. Initial High Heat: Preheat oven to 425°F (220°C). Roast the turkey for 30 minutes to achieve quick browning and render the fat.
  9. Reduce Heat: Reduce the oven temperature to 325°F (160°C). Continue roasting.
  10. Moisture Management: Pour 1 cup of chicken stock into the bottom of the roasting pan. If the skin begins to darken too quickly (usually after about 1.5–2 hours), loosely tent the breast with foil.
  11. Check for Doneness: Start checking the internal temperature around the 3-hour mark. The turkey is done when the digital thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
  12. The Crucial Rest: Remove the turkey from the oven. Tent it tightly with foil and allow it to rest undisturbed for a full 45 minutes on the counter. This rest allows the juices to redistribute.
  13. Carve: After resting, remove the trussing and carve the turkey. Collect the delicious pan juices for the gravy. Serve immediately.