Ingredients:

  • 3 tbsp Kosher salt
  • 1 tbsp Brown sugar
  • 1 tsp Cracked black pepper
  • 1 tsp Dried sage
  • 1 cup Unsalted butter, softened
  • 4 cloves Garlic, minced
  • 2 tbsp Fresh rosemary, finely chopped
  • 2 tbsp Fresh sage, finely chopped
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Lemon zest
  • 13 lb Whole turkey, thawed completely
  • 1 large Yellow onion, quartered
  • 2 medium Carrots, chopped into large chunks
  • 2 stalks Celery, chopped into large chunks
  • 1 Lemon, halved
  • 2 cups Low-sodium turkey stock

Instructions:

  1. Pat the turkey dry with paper towels. Mix salt, brown sugar, pepper, and dried sage. Rub the dry brine mixture over the skin and inside the cavity. Refrigerate uncovered for 12–24 hours.
  2. Preheat oven to 425°F (220°C). Combine softened butter, minced garlic, rosemary, fresh sage, thyme, and lemon zest in a bowl.
  3. Gently loosen the turkey skin. Spread 2/3 of the herb butter under the skin and rub the remaining over the outside. Place half the onion, lemon halves, and remaining herbs inside the cavity. Tie legs with kitchen twine.
  4. Place carrots, celery, and remaining onion in a roasting pan. Set the turkey on top. Pour stock into the bottom of the pan.
  5. Roast at 425°F (220°C) for 30 minutes. Lower heat to 325°F (165°C) and continue roasting until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
  6. Remove from oven and transfer to a carving board. Tent loosely with foil and let rest for 30–45 minutes before carving.