Ingredients:

  • 1 Whole Turkey (13 lbs / 5.9 kg)
  • 3 tbsp (50g) Kosher salt
  • 1 tbsp (15g) Black pepper
  • 1 cup (225g) Unsalted butter, softened
  • 2 tbsp (10g) Fresh rosemary, minced
  • 2 tbsp (10g) Fresh sage, minced
  • 4 cloves Garlic, grated
  • 1 tbsp (15ml) Lemon zest
  • 3 Large carrots, chopped (300g)
  • 2 Onions, quartered (400g)
  • 1 head Garlic, halved crosswise
  • 2 cups (475ml) Low-sodium chicken stock
  • 5 lbs (2.3kg) Yukon Gold potatoes
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (115g) Unsalted butter
  • 10 cloves Garlic, slow-roasted in olive oil

Instructions:

  1. Remove the turkey backbone using poultry shears by cutting along both sides of the spine. Flip the bird and press down firmly on the breastbone until it cracks and lays flat.
  2. Pat the skin extremely dry with paper towels. Rub the salt and pepper over every surface and under the skin. Refrigerate uncovered on a wire rack for 24 hours to dry brine.
  3. Preheat oven to 450°F (230°C). Mix 1 cup softened butter with rosemary, minced sage, grated garlic, and lemon zest.
  4. Loosen the skin of the turkey and spread half the compound butter directly onto the meat; rub the remaining butter over the skin surface.
  5. Place chopped carrots, onions, and halved garlic head in a roasting pan and pour in the chicken stock. Place the wire rack with the turkey directly over the vegetables.
  6. Roast for 80–90 minutes until the skin is deep golden brown and the internal temperature of the thickest part of the breast reaches 160°F (71°C).
  7. While turkey roasts, boil Yukon Gold potatoes until tender. Mash with 1/2 cup butter, heavy cream, and roasted garlic confit cloves.
  8. Remove turkey from oven and transfer to a carving board. Tent loosely with foil and rest for 30 minutes before carving to allow juices to redistribute.