Ingredients:

  • 13 lb whole turkey, fresh or fully thawed
  • 3 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tsp cracked black pepper
  • 1 cup unsalted butter, softened
  • 2 tbsp fresh sage, minced
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp fresh thyme, minced
  • 4 cloves garlic, grated
  • 1 lemon, zested
  • 1 large yellow onion, quartered
  • 1 head of garlic, halved crosswise
  • 1 lemon, halved
  • 1 bunch fresh poultry herbs (sage, rosemary, thyme)

Instructions:

  1. Pat the turkey completely dry with paper towels to ensure crispy skin.
  2. Combine kosher salt, smoked paprika, and black pepper. Rub the mixture thoroughly over the skin and inside the cavity.
  3. Place the turkey on a rack over a baking sheet and refrigerate uncovered for 12 to 24 hours to dry-brine.
  4. Mix softened butter with minced sage, rosemary, thyme, grated garlic, and lemon zest.
  5. Carefully loosen the skin over the breast meat and spread the herb butter directly onto the meat under the skin.
  6. Fill the turkey cavity with the quartered onion, halved garlic head, halved lemon, and the bunch of fresh herbs.
  7. Truss the legs with kitchen twine and roast in a heavy-duty pan until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Remove from oven and let the turkey rest for at least 30 to 45 minutes before carving to allow juices to redistribute.