Ingredients:

  • 14 lb whole turkey, thawed completely
  • 3 tbsp Kosher salt
  • 1 tbsp freshly cracked black pepper
  • 1 cup unsalted butter, softened
  • 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 large yellow onion, quartered
  • 1 lemon, halved
  • 1 head of garlic, sliced crosswise
  • 1 bunch fresh parsley, sage, and rosemary

Instructions:

  1. Remove giblets and neck from the turkey. Pat the bird extremely dry with paper towels inside and out.
  2. Generously rub Kosher salt and black pepper over the entire exterior and inside the cavity. Place on a roasting rack in a pan and refrigerate uncovered for 12–24 hours to dry-brine.
  3. Preheat oven to 325°F (165°C). In a small bowl, combine softened butter, minced sage, rosemary, thyme, and grated garlic paste.
  4. Stuff the turkey cavity with the quartered onion, lemon halves, sliced garlic head, and the bunch of fresh herbs.
  5. Loosen the skin over the breast and rub half the herb butter directly onto the meat. Rub the remaining butter over the outside of the skin. Truss the legs with kitchen twine.
  6. Roast the turkey according to the time guidelines for the size of your bird. Monitor the temp until the internal thigh temp reaches 160°F.
  7. Remove from oven and tent loosely with foil. Let the turkey rest for at least 30–45 minutes. Carry-over cooking will bring the internal temperature to the safe 165°F while locking in juices.