Ingredients:

  • 1 whole Turkey, fresh or fully thawed (approx. 5.5 – 6.5 kg / 12 – 14 lbs)
  • 4 Tbsp (60 g) Unsalted Butter, softened
  • 4 Tbsp (60 g) Kosher Salt (Diamond Crystal)
  • 2 Tbsp (30 g) Light Brown Sugar (packed)
  • 1 Tbsp (15 g) Coarsely Ground Black Pepper
  • 1 Tbsp (15 g) Dried Sage, rubbed
  • 1 Tbsp (15 g) Dried Thyme leaves
  • 1 large Yellow Onion, quartered
  • 1 large Lemon, halved
  • 4-5 sprigs Fresh Rosemary
  • 2-3 Bay Leaves

Instructions:

  1. Prepare the Turkey: Remove the neck and giblets. Pat the entire turkey, inside and out, absolutely bone dry using paper towels. This is vital for crispy skin.
  2. Mix the Brine: In a small bowl, combine the Kosher Salt, Brown Sugar, Pepper, Dried Sage, and Dried Thyme thoroughly.
  3. Apply the Brine: Evenly massage the dry brine mixture over the entire surface of the turkey, focusing heavily on the breast and thighs. Do not put salt inside the main cavity.
  4. Initial Chill: Place the turkey on a rack set inside a roasting pan or tray. Place it uncovered in the refrigerator for at least 48 hours (and up to 72 hours). The skin will turn taut and tacky.
  5. Pre-Roast Prep: Remove the turkey from the fridge about 1 hour before cooking to allow it to come slightly closer to room temperature. Preheat the oven to a searing 220°C (425°F).
  6. The Butter Rub and Aromatics: Rub the entire surface of the turkey generously with the softened unsalted butter. Place the quartered Onion, Lemon halves, Rosemary sprigs, and Bay Leaves inside the cavity. Truss the legs together loosely if desired.
  7. Initial Roast: Place the turkey on the rack in the oven. Roast at 220°C (425°F) for 30 minutes until the skin begins to turn a deep golden colour.
  8. Lower and Slow: Reduce the oven temperature to 175°C (350°F). Continue roasting until the internal temperature reaches the target. Do not baste.
  9. Check for Doneness: The thickest part of the breast should register 74°C (165°F), and the deepest part of the thigh should register 82°C (180°F) using a digital thermometer.
  10. The Crucial Rest: Remove the turkey, transfer it to a cutting board, and tent it loosely with foil. Allow it to rest for a minimum of 30 minutes before carving and serving.