Ingredients:

  • 1 (13 lb) Whole Turkey, thawed completely
  • 2 tbsp Coarse Sea Salt
  • 1 tsp Cracked Black Pepper
  • 0.25 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Sage, finely minced
  • 2 tbsp Fresh Rosemary, finely minced
  • 2 tbsp Fresh Thyme, finely minced
  • 4 cloves Garlic, grated into a paste
  • 1 tsp Smoked Paprika
  • 2 Large Onions, thickly sliced
  • 3 Large Carrots, cut into 2-inch chunks
  • 3 Stalks Celery, cut into 2-inch chunks
  • 1 cup Low-Sodium Vegetable Stock

Instructions:

  1. Place the turkey breast-side down on a clean surface. Using heavy-duty poultry shears, cut along both sides of the backbone and remove it completely.
  2. Flip the bird over and press firmly on the center of the breastbone with the palms of your hands until you hear a crack and the turkey lies flat.
  3. Pat the turkey skin extremely dry with paper towels. Rub the coarse sea salt and cracked black pepper over the entire surface. If time permits, refrigerate uncovered for 12–24 hours to dry brine.
  4. In a small bowl, whisk together the extra virgin olive oil, minced sage, rosemary, thyme, garlic paste, and smoked paprika to create the herb rub.
  5. Scatter the sliced onions, carrots, and celery across a large rimmed baking sheet. Pour the vegetable stock over the vegetables and place a wire cooling rack on top.
  6. Place the flattened turkey on the wire rack. Thoroughly coat the skin with the herb rub, ensuring some gets under the skin of the breast.
  7. Roast at 450°F (230°C) for approximately 80 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
  8. Let the turkey rest for at least 20 minutes before carving to allow juices to redistribute.