Ingredients:

  • 1 (12-14 pound/5.4-6.3 kg) whole turkey, fresh or fully thawed
  • 1/2 cup (100g) kosher salt
  • 2 tablespoons (24g) freshly ground black pepper
  • 2 tablespoons (24g) dried rosemary, crushed
  • 2 tablespoons (24g) dried thyme, crushed
  • 1 tablespoon (12g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 large yellow onion, chopped (about 1 cup / 150g)
  • 2 celery stalks, chopped (about 1 cup / 100g)
  • 2 carrots, chopped (about 1 cup / 120g)
  • 4 cloves garlic, minced
  • 1 bunch fresh sage, roughly chopped (about 1/4 cup / 15g)
  • 1 bunch fresh thyme, roughly chopped (about 1/4 cup / 15g)
  • 1 lemon, quartered
  • 1 apple, quartered
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 1/4 cup (30g) fresh parsley, finely chopped
  • 2 tablespoons (12g) fresh rosemary, finely chopped
  • 2 tablespoons (12g) fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) lemon zest
  • Salt and freshly ground black pepper to taste
  • 2 cups (475ml) chicken broth, low sodium
  • 1 cup (240ml) dry white wine (optional, can substitute with more broth)
  • 2 tablespoons (30ml) olive oil

Instructions:

  1. Combine dry brine ingredients and rub all over the turkey (inside and out). Refrigerate uncovered for 24-48 hours.
  2. Remove the turkey from the refrigerator 1 hour before roasting. Rinse the turkey inside and out and pat dry with paper towels.
  3. Combine the aromatic stuffing ingredients and loosely stuff the cavity of the turkey.
  4. In a small bowl, combine the softened butter, herbs, garlic, lemon zest, salt, and pepper.
  5. Gently loosen the skin of the turkey breast. Rub the herb butter under the skin and all over the outside of the turkey.
  6. Preheat oven to 450°F (232°C).
  7. Place the turkey on the rack in the roasting pan. Pour the chicken broth and wine (if using) into the bottom of the pan.
  8. Roast the turkey at 450°F (232°C) for 30 minutes to get it started and the skin browning.
  9. Reduce the oven temperature to 325°F (163°C). Baste the turkey with the pan juices every 30-45 minutes.
  10. Begin checking the internal temperature of the turkey after 2 hours. Insert a meat thermometer into the thickest part of the thigh (without touching the bone).
  11. If the skin is browning too quickly, tent the turkey loosely with aluminum foil.
  12. Continue roasting until the internal temperature reaches 165°F (74°C) in the thigh.
  13. Remove the turkey from the oven and let it rest for at least 30 minutes (or up to 1 hour) before carving.
  14. Carve the turkey and serve with your favorite side dishes.