Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, finely minced
  • 2 tbsp fresh sage, finely minced
  • 1 tbsp fine grain sea salt
  • 1 tbsp freshly cracked black pepper
  • 4 cloves garlic, minced into a paste
  • 1 large yellow onion, quartered
  • 2 large carrots, cut into 2-inch chunks
  • 3 stalks celery, cut into 2-inch chunks
  • 1 lemon, halved
  • 1 head garlic, halved crosswise
  • 1 bunch fresh thyme
  • 13 lb whole turkey, completely thawed
  • 2 cups low-sodium vegetable or turkey stock

Instructions:

  1. Preparation and Targeted Seasoning: Pat the turkey extremely dry with paper towels, focusing on the skin and the interior cavity.
  2. In a small bowl, whisk the olive oil with the minced rosemary, sage, garlic paste, salt, and pepper to create the herb rub.
  3. Stuff the turkey cavity with the lemon halves, halved head of garlic, and a bunch of fresh thyme.
  4. Place the quartered onion, carrots, and celery in the bottom of a roasting pan to create a natural rack. Pour the stock into the bottom of the pan.
  5. Apply the herb rub thoroughly under the skin of the breast and over the entire exterior of the bird. Tie the legs together with kitchen twine.
  6. Roast at 450°F (230°C) for the first 30 minutes, then lower the oven temperature to 350°F (175°C) and continue roasting until a meat thermometer reached 165°F in the thickest part of the thigh.