Ingredients:

  • 1 Whole Turkey (12–15 lbs / 5.5–6.8 kg), thawed completely and patted bone-dry
  • ¾ cup (170g) Kosher Salt
  • ¼ cup (50g) Light Brown Sugar
  • 1 tablespoon Black Peppercorns, coarsely crushed
  • 2 sprigs fresh Rosemary
  • 4 sprigs fresh Thyme
  • 1 whole Lemon, halved
  • 1 cup (225g) Unsalted Butter, softened
  • 3 cloves Garlic, minced finely
  • 2 tablespoons fresh Sage, finely chopped
  • 1 tablespoon fresh Rosemary, finely chopped
  • 1 teaspoon fine Sea Salt
  • ½ teaspoon freshly ground Black Pepper
  • 2 large Yellow Onions, quartered
  • 2 large Carrots, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 1 cup (240ml) Chicken or Turkey Stock

Instructions:

  1. Ensure the turkey is fully thawed. Remove giblets and neck; pat the entire bird—inside and out—aggressively dry with paper towels.
  2. The Dry Brine: Combine salt, sugar, and crushed peppercorns. Rub this mixture vigorously over the entire surface of the turkey. Place turkey on a wire rack set inside a baking sheet and refrigerate uncovered for 4–12 hours.
  3. Make the Compound Butter: Cream together the softened butter, minced garlic, chopped herbs, salt, and pepper until thoroughly combined.
  4. Preheat oven to 425°F (220°C). Remove the turkey from the fridge 1 hour before roasting.
  5. Apply Butter & Aromatics: Gently separate the skin from the breast meat. Rub two-thirds of the compound butter under the skin directly onto the meat. Rub the remaining butter over the exterior skin. Stuff the cavity loosely with the lemon halves and the herb sprigs.
  6. Set up the Pan: Place the quartered onions, carrots, and celery in the bottom of the roasting pan. Pour the stock around the vegetables. Place the turkey on the V-rack within the pan.
  7. The Initial Blast: Roast at 425°F (220°C) for 30 minutes to start crisping the skin.
  8. The Slow Roast: Reduce oven temperature to 325°F (160°C). Continue roasting, basting with pan juices every 45 minutes.
  9. Checking Doneness: Start checking the internal temperature after 2.5 hours. The turkey is done when the thigh reads 175°F (80°C) and the breast reads 160°F (71°C).
  10. The Rest (Crucial!): Remove the turkey from the oven immediately once temperatures are reached. Tent loosely with foil and let it rest on the counter for a minimum of 30–45 minutes before carving.