Ingredients:

  • 1 whole Turkey, approximately 5.5 kg (10–12 lb), giblets and neck removed.
  • 500 ml (2 cups) Chicken or Turkey Stock (for the pan).
  • 225 g (8 oz / 1 cup) Unsalted Butter, softened to room temperature.
  • 4 cloves Garlic, minced finely.
  • 3 tbsp fresh Sage leaves, finely chopped.
  • 2 tbsp fresh Thyme leaves, stripped from stems.
  • 1 tbsp fresh Rosemary needles, finely chopped.
  • 1 tbsp Lemon Zest (from 1 large lemon).
  • 1 tbsp Flaky Sea Salt, plus more for seasoning the skin.
  • 1 tsp freshly cracked Black Pepper.
  • 1 large Yellow Onion, roughly chopped.
  • 2 Carrots, roughly chopped.
  • 2 Celery Sticks, roughly chopped.

Instructions:

  1. Make the Herb Butter: In a medium bowl, combine the softened unsalted butter, minced garlic, chopped sage, thyme, rosemary, lemon zest, 1 tbsp salt, and black pepper. Mix thoroughly until uniform.
  2. Chill the Butter and Prep the Turkey: Set aside 2 tablespoons of the butter for external basting. Place the remaining butter back in the fridge to firm up slightly (about 30 minutes). Pat the entire turkey, inside and out, bone dry using paper towels. If time allows, place the bird in the fridge uncovered for 1 hour to further air-dry the skin for maximum crispness.
  3. Apply the Butter: Gently separate the skin over the breast and thighs using your hands, being careful not to tear it. Work the slightly chilled herb butter evenly under the skin, ensuring the butter is directly touching the meat.
  4. Setup the Roasting Pan: Rub the reserved 2 tablespoons of soft butter all over the exterior skin and sprinkle generously with salt and pepper. Stuff the cavity with any remaining herbs and half a lemon, then truss the legs together tightly with kitchen twine. Spread the chopped onions, carrots, and celery in the bottom of the roasting pan, and place the turkey on top (or on a rack). Pour the stock into the bottom of the pan.
  5. Initial Blast (High Heat): Preheat oven to 220°C (425°F). Roast the turkey for 30 minutes until the skin begins to turn a lovely golden brown.
  6. Lower the Temperature and Continue Roasting: Reduce the oven temperature to 180°C (350°F). Continue cooking, checking the bird every hour. If the breast starts browning too quickly, loosely tent it with foil. Baste the bird with the pan juices once or twice during the final hour of cooking.
  7. Check for Doneness: The turkey is done when the internal temperature reads 74°C (165°F) in the deepest part of the breast and 82°C (180°F) in the thickest part of the thigh (avoiding the bone).
  8. The Essential Rest: Remove the turkey from the oven and carefully transfer it to a large cutting board. Tent loosely with foil and allow it to rest for a minimum of 30 minutes to allow the juices to redistribute. Carve and serve immediately.