Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Fresh Rosemary, finely chopped
  • 4 large cloves Garlic, minced
  • 1 Tbsp Lemon Zest (from 1 lemon)
  • 3 Tbsp Kosher Salt (divided)
  • 5 tsp Freshly Ground Black Pepper (divided)
  • 1 whole Turkey (12 lbs / 5.5 kg), thawed and giblets removed
  • 1 medium Onion, halved
  • 1 large Carrot, roughly chopped
  • 2 Celery stalks, roughly chopped
  • 2 cups (475 ml) Chicken or Turkey Stock (or dry white wine)

Instructions:

  1. Prep the Turkey: Ensure the turkey is fully thawed and remove it from the fridge 90 minutes before cooking. Remove neck and giblets. Use paper towels to aggressively pat the entire turkey (inside and out) dry. Place the halved onion, carrots, and celery into the cavity.
  2. Prepare the Herb Butter: In a medium bowl, combine the softened unsalted butter, all chopped sage, thyme, rosemary, minced garlic, lemon zest, 1 tsp Kosher salt, and 1/2 tsp pepper. Mix thoroughly until perfectly uniform.
  3. Apply the Butter: Gently slide your hand between the breast skin and the meat to create a pocket. Push two-thirds of the herb butter deep into this pocket, spreading it evenly over the breast meat. Rub the remaining one-third of the butter over the exterior skin, including the legs.
  4. Final Seasoning and Trussing: Sprinkle the 2 Tbsp of remaining Kosher salt and 1 Tbsp of remaining pepper liberally over the entire exterior. Use butcher’s twine to tie the legs together and tuck the wing tips underneath the body.
  5. Initial High Heat Roast: Preheat oven to 220°C (425°F). Pour the stock or wine into the bottom of the roasting pan. Place the turkey on the rack and roast at 220°C (425°F) for 30 minutes until the skin is beautifully golden brown.
  6. Cooking Low and Slow: Reduce the oven temperature sharply to 175°C (350°F). Continue cooking for 2.5–3 hours, rotating the pan halfway through. If the breast skin starts getting too dark, loosely tent the breast with foil.
  7. Check Doneness: The turkey is done when the internal temperature reaches 74°C (165°F) in the breast and 82°C (180°F) in the thigh. Use a digital instant-read thermometer to verify.
  8. Rest and Serve: Remove the turkey from the oven, transfer to a carving board, and tent loosely with foil. Allow it to rest for a minimum of 45 minutes to one hour before carving. Carve and serve immediately.