Ingredients:

  • 1 whole Turkey (approx. 6 kg / 13 lbs), defrosted, giblets removed.
  • Kosher Salt and freshly cracked Black Pepper, to taste (approximately 4 Tbsp / 60 g salt total).
  • 250 g (1 cup / 2 sticks) Unsalted Butter, softened to room temperature.
  • 2 Tbsp (30 ml) fresh Rosemary leaves, finely chopped.
  • 2 Tbsp (30 ml) fresh Thyme leaves, finely chopped.
  • 1 Tbsp (15 ml) fresh Sage leaves, finely chopped.
  • 4 cloves Garlic, minced finely.
  • 1 large Lemon, zest only.
  • 1 tsp (5 ml) Flaky Sea Salt.
  • 1 large Yellow Onion, quartered.
  • 2 medium Carrots, roughly chopped.
  • 2 Celery Stalks, roughly chopped.
  • 6 sprigs fresh Thyme.
  • 2 Bay Leaves.
  • 500 ml (2 cups) good quality Chicken Stock (low sodium).
  • 150 ml (5 oz) Dry White Wine (optional, or use more stock).

Instructions:

  1. Prep the Bird: Remove the turkey from its packaging, remove the neck and giblets, and pat the entire bird aggressively dry with paper towels. Season liberally inside and out with kosher salt (dry brine). Place the turkey, uncovered, back into the fridge overnight (12-24 hours) on a wire rack over a baking sheet. This air-drying process is vital for crisp skin.
  2. Make the Herb Butter: Combine the softened butter, chopped rosemary, thyme, sage, minced garlic, lemon zest, and sea salt in a small bowl until thoroughly mixed.
  3. Apply the Butter: Carefully loosen the skin over the breast meat using your fingers. Gently push 75% of the compound butter under the skin, spreading it evenly across both breasts. Rub the remaining 25% of the butter all over the exterior skin and legs.
  4. Truss and Aromatic Stuffing: Loosely fill the main cavity with the quartered onion, chopped celery, carrots, and herb sprigs. Truss the turkey legs together firmly with kitchen twine. Place the turkey on the V-rack inside the roasting pan. Pour the chicken stock and wine into the bottom of the pan.
  5. Preheat and Sear: Preheat the oven to a blistering 220°C (425°F). Place the turkey into the hot oven and roast for 30 minutes. This high-heat start sets the skin and begins the crisping process.
  6. Reduce Heat and Continue Roasting: After 30 minutes, reduce the oven temperature to 175°C (350°F). Continue roasting, basting every 45-60 minutes with the pan juices/stock. If the breast skin starts getting too dark, loosely tent the breast with foil.
  7. Check Doneness: Start checking the internal temperature after about 3 hours of total cooking time. The turkey is done when the deepest part of the thigh reaches 82°C (180°F) and the breast reaches 74°C (165°F). Use a digital meat thermometer for accuracy.
  8. Resting (Crucial Step): Once done, remove the turkey and carefully lift it onto a carving board. Tent loosely with foil and a clean tea towel. Rest for a minimum of 45 minutes, ideally 1 hour, to allow the juices to redistribute. Carve and serve immediately.