Ingredients:

  • 1 whole turkey (14-16 lbs), thawed, giblets/neck removed
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 cup Unsalted Butter, softened
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme Leaves, finely chopped
  • 4 cloves Garlic, minced
  • 1 tsp Lemon Zest
  • 1 large Yellow Onion, quartered
  • 3 Celery Stalks, roughly chopped
  • 2 large Carrots, roughly chopped
  • 2 cups Chicken or Turkey Stock
  • 6 large Fresh Sage Leaves

Instructions:

  1. Remove giblets/neck from the turkey cavity. Pat the turkey extremely dry, inside and out, with paper towels. This is critical for crispy skin.
  2. Make the Herb Butter: Combine the softened butter, chopped rosemary, thyme, minced garlic, and lemon zest in a bowl. Season generously with salt and pepper.
  3. Apply the Butter: Gently use your fingers to loosen the skin over the breast and thighs. Push about two-thirds of the herb butter underneath the skin. Rub the remaining butter all over the exterior skin.
  4. Season and Prepare Pan: Liberally season the entire exterior of the turkey with Kosher salt and pepper. Place the onion, celery, and carrots in the bottom of the roasting pan. Place the turkey on the roasting rack over the vegetables.
  5. Rest and Preheat: If desired, truss the legs. Let the seasoned bird sit at cool room temperature for 1 hour. Preheat your oven to 425°F (220°C).
  6. Initial High-Heat Roast: Place the turkey in the preheated oven and roast for 30 minutes to begin crisping the skin.
  7. Lower Heat & Add Liquid: Reduce the oven temperature to 325°F (160°C). Pour the stock into the roasting pan around the vegetables (avoiding pouring it directly onto the bird). If the skin is browning too quickly, loosely tent the breast with aluminum foil.
  8. Monitor and Baste: Continue roasting. Baste every 45-60 minutes with the pan juices. Begin checking the internal temperature after the first 2 hours.
  9. Check for Doneness: The turkey is done when the thickest part of the thigh (avoiding bone) registers 165°F (74°C) and the breast reads 160°F (71°C). Remove the sage leaves from the pan about 30 minutes before done if they are burning.
  10. Resting Period: Remove the turkey from the oven, transfer to a large cutting board, and tent loosely with foil. Rest for a minimum of 30 minutes before carving. This resting period is essential for juicy meat.