Ingredients:

  • 1 whole Turkey (13 lbs), thawed completely
  • 3 tbsp Kosher salt
  • 1 tbsp Baking powder
  • 1 tsp Black pepper
  • 1 cup Unsalted butter, softened
  • 2 tbsp Fresh rosemary, finely minced
  • 2 tbsp Fresh sage, finely minced
  • 2 tbsp Fresh thyme, finely minced
  • 4 cloves Garlic, grated
  • 1 unit Zest of 1 lemon
  • 1 large Yellow onion, quartered
  • 1 head Garlic, halved crosswise
  • 1 bunch Fresh herbs (rosemary, sage, thyme)
  • 2 cups Low-sodium chicken stock

Instructions:

  1. One day before roasting, pat the turkey completely dry with paper towels. Combine kosher salt, baking powder, and black pepper. Rub the mixture thoroughly over the skin and inside the cavity. Place the turkey on a rack in a roasting pan and refrigerate uncovered for 12 to 24 hours to dehydrate the skin.
  2. In a small bowl, combine the softened unsalted butter with minced rosemary, sage, thyme, grated garlic, and lemon zest. Mix until a smooth compound butter forms.
  3. Carefully loosen the skin over the turkey breast using your fingers, being careful not to tear it. Distribute the herb butter in a thick layer directly onto the meat under the skin.
  4. Place the quartered onion, halved garlic head, and fresh herb bunch into the roasting pan. Pour the chicken stock into the bottom of the pan to provide moisture and prevent drippings from burning.
  5. Roast the turkey in a preheated oven (325°F/165°C) until an instant-read thermometer inserted into the thickest part of the breast registers 160°F (71°C).
  6. Remove the turkey from the oven and let it rest for at least 30 to 45 minutes before carving. The internal temperature will rise to the food-safe 165°F (74°C) during this time while juices redistribute.