Ingredients:

  • 1 (5.5 kg / 12 lb) Whole Turkey, neck and giblets removed
  • 1 tbsp (15 g) Kosher Salt (if not brined)
  • 2 tbsp (30 ml) Olive Oil (for rubbing the outside)
  • Flour/Corn Starch (optional, for crisping the skin)
  • 250 g (1 cup / 2 sticks) Unsalted Butter, softened to room temperature
  • 1 tbsp (15 g) Kosher Salt (fine grain)
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 4 cloves Garlic, minced finely (approx. 20 g)
  • 2 tbsp (30 ml) Fresh Sage, finely chopped
  • 2 tbsp (30 ml) Fresh Thyme leaves, stripped from stem
  • 1 tbsp (15 ml) Fresh Rosemary, finely chopped
  • Zest of 1 large Lemon
  • 2 medium Yellow Onions, quartered
  • 2 large Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 1 large Lemon, halved (after zesting)
  • A handful of Fresh Herb Sprigs (Rosemary, Thyme, Bay Leaves)
  • 500 ml (2 cups) Chicken Stock (low sodium) or dry white wine

Instructions:

  1. Make the Herb Butter: In a mixing bowl, combine the softened butter with all the herbs, minced garlic, lemon zest, salt, and pepper until well incorporated. Set aside.
  2. Dry the Turkey (Crucial): Pat the turkey aggressively dry, inside and out, using kitchen roll. The drier the skin, the crispier it will become. Preheat oven to 220°C (425°F).
  3. The Smear: Carefully use your fingers or a small spatula to loosen the skin over the breast meat. Push about 3/4 of the herb butter under the skin, spreading it evenly across the breast and down towards the legs. Use the remaining butter to rub the outside of the skin and coat the legs.
  4. Stuffing the Cavity: Place the quartered onions, carrots, celery, halved lemon, and extra herb sprigs loosely into the turkey cavity (do not pack tightly). Truss the legs together if desired.
  5. Initial Blast: Place the chopped carrots, celery, and onions in the bottom of the roasting pan and pour in the stock or wine. Place the turkey on a V-rack above the liquid. Roast at 220°C (425°F) for 20–25 minutes until the skin starts to turn golden brown. Reduce the oven temperature to 175°C (350°F).
  6. Low and Slow Roasting: Continue cooking, checking every hour. If the breast skin starts getting too dark, loosely tent the breast with foil. Begin checking the internal temperature after approximately 3 hours of total cooking time.
  7. Doneness Test: The turkey is done when the internal temperature, measured in the thickest part of the thigh (avoiding bone), reaches 80°C (175°F), and the breast reaches 74°C (165°F). Juices should run clear when pierced.
  8. Resting (Non-Negotiable): Once done, remove the turkey from the oven. Tent it tightly with foil and allow it to rest undisturbed for a minimum of 45 minutes, up to 1 hour. This allows the juices to settle back into the meat.
  9. Carve and Serve: Transfer the turkey to a carving board. Carve and serve, drizzling any accumulated pan juices (or gravy made from them) over the sliced meat.