Ingredients:

  • 1 (12-14 pound) turkey, thawed completely (5.4 - 6.3 kg)
  • 1/2 cup (1 stick) unsalted butter, softened (113g)
  • 2 tablespoons olive oil (30ml)
  • 2 teaspoons kosher salt (10g)
  • 1 teaspoon freshly ground black pepper (5g)
  • 1 large yellow onion, quartered (approx. 200g)
  • 2 carrots, roughly chopped (approx. 150g)
  • 2 celery stalks, roughly chopped (approx. 150g)
  • 4 cloves garlic, smashed
  • 1 lemon, quartered
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 bunch fresh sage
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (32g)
  • 4 cups turkey stock (or chicken stock) (946ml)
  • Salt and pepper to taste

Instructions:

  1. Remove giblets and neck from turkey cavity. Rinse turkey inside and out and pat dry thoroughly with paper towels. Let sit at room temperature for 30 minutes.
  2. Roughly chop vegetables, herbs and lemon.
  3. Gently loosen skin over breast. Rub softened butter under the skin. Brush the entire turkey with olive oil. Season generously with salt and pepper, inside and out.
  4. Place the chopped vegetables, herbs, garlic, and lemon quarters inside the turkey cavity.
  5. Tie legs together with kitchen twine for even cooking (Optional).
  6. Place the turkey breast-side up on a roasting rack inside the roasting pan.
  7. Preheat oven to 450°F (232°C). Roast turkey for 30 minutes at this high temperature to kick-start browning.
  8. Reduce oven temperature to 325°F (163°C). Continue roasting, basting with pan juices every hour.
  9. If the skin starts to brown too quickly, loosely tent the breast with aluminum foil.
  10. Begin checking the internal temperature after 2 hours. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone.
  11. Cook until the internal temperature reaches 165°F (74°C).
  12. Remove turkey from oven and let rest for at least 30 minutes, tented with foil, before carving. This allows the juices to redistribute.
  13. While turkey rests, make gravy using pan drippings and turkey stock. Skim off excess fat. Whisk butter and flour together in a saucepan, cook until lightly golden (roux). Gradually whisk in stock. Simmer until thickened. Season with salt and pepper to taste.
  14. Carve the turkey and serve with gravy and your favorite sides.