Ingredients:

  • 1 whole turkey (10–12 lb / 4.5–5.5 kg), thawed, giblets and neck removed
  • 2 1/2 tbsp (40 g) Coarse or Kosher salt (Diamond Crystal preferred)
  • 1 tbsp (15 ml) neutral oil (e.g., grapeseed or canola)
  • 1 cup (225 g / 2 sticks) unsalted butter, softened to room temperature
  • 2 tbsp (30 ml) finely chopped fresh rosemary
  • 2 tbsp (30 ml) finely chopped fresh thyme leaves
  • 1 tbsp (15 ml) finely chopped fresh sage
  • 4 cloves garlic, minced or grated
  • 1 tsp (5 g) freshly cracked black pepper
  • 1 large brown onion, quartered
  • 2 medium carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 lemon, halved
  • 4 sprigs of fresh parsley
  • 1 cup (240 ml) low-sodium turkey or chicken stock

Instructions:

  1. Remove the turkey from its packaging. Pat the entire bird aggressively dry, inside and out, with paper towels.
  2. Sprinkle the coarse salt evenly over the entire exterior of the turkey. Focus on the breast area.
  3. Place the salted turkey back into the roasting pan (without the rack), breast-side up, and refrigerate uncovered for at least 24 hours, or up to 48 hours. This process dries the skin completely, which is the secret to crispiness.
  4. Remove the turkey from the refrigerator 1–1.5 hours before roasting. Wipe off any excess moisture that may have collected on the skin. Preheat the oven to 450°F (230°C).
  5. In a small bowl, combine the softened butter, minced garlic, herbs (rosemary, thyme, sage), and black pepper.
  6. Gently loosen the skin over the turkey breasts using your fingers. Push about two-thirds of the herb butter mixture underneath the skin, massaging it directly onto the breast meat. Rub the remaining third of the butter mixed with the neutral oil over the exterior skin.
  7. Place the onion, celery, carrots, lemon halves, and parsley into the turkey cavity. Do not stuff with bread-based stuffing at this stage, as this hinders even cooking.
  8. Use butcher’s twine to tie the legs together tightly. Place the turkey onto the wire V-rack set inside the roasting pan. Pour the 1 cup of stock into the bottom of the pan.
  9. Place the turkey in the preheated 450°F (230°C) oven for 20 minutes, or until the skin begins to turn a deep golden brown.
  10. Reduce the oven temperature sharply to 325°F (160°C). Continue roasting.
  11. After about 60–90 minutes at the lower temperature, check the breast. If the skin is fully browned, loosely tent the breast area with foil to prevent burning. Continue roasting.
  12. Begin checking the temperature roughly 3 hours into total cooking time. Insert the instant-read thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the thigh registers 175°F (80°C) and the breast registers 165°F (74°C).
  13. Carefully remove the turkey from the oven and lift it (still on the rack) out of the roasting pan, transferring it to a clean cutting board. Tent loosely with foil and allow it to rest for a minimum of 45 minutes, up to 60 minutes. This allows the juices to redistribute.
  14. Remove the aromatics from the cavity, carve the turkey, arrange on a platter, and serve immediately with the reserved pan juices.