Ingredients:

  • 1 whole turkey (13 lbs / 5.9 kg), thawed
  • 3 tbsp (54 g) Kosher salt
  • 1 tbsp (7 g) Black pepper, freshly cracked
  • 225 g (1 cup) Unsalted butter, softened
  • 2 tbsp (8 g) Fresh sage, minced
  • 2 tbsp (8 g) Fresh rosemary, minced
  • 2 tbsp (8 g) Fresh thyme, minced
  • 4 cloves Garlic, grated
  • 1 tbsp (6 g) Lemon zest
  • 1 large Yellow onion, quartered
  • 1 head Garlic, halved crosswise
  • 1 Lemon, halved
  • 1 bunch Fresh herbs (Parsley, Sage, Rosemary, Thyme)

Instructions:

  1. Pat the turkey extremely dry with paper towels. Rub the salt and pepper over the entire skin and inside the cavity. Place the bird uncovered in the refrigerator for 24 hours to dry brine.
  2. Preheat your oven to 165°C (325°F). In a small bowl, combine the softened butter, minced sage, rosemary, thyme, grated garlic, and lemon zest.
  3. Gently loosen the skin over the breast and thighs. Spread half the herb butter directly onto the meat under the skin, then rub the remaining butter over the outside of the skin.
  4. Stuff the cavity with the onion, garlic head, lemon halves, and herb bunch. Truss the legs with kitchen twine.
  5. Place the turkey on a V-shaped rack in a roasting pan. Roast for approximately 3 hours, or until the internal temperature of the thickest part of the thigh reaches 74°C (165°F).
  6. Remove from the oven and transfer to a carving board. Tent loosely with foil and allow the turkey to rest for at least 45 minutes before carving to allow juices to redistribute.