Ingredients:

  • 13 lb whole turkey, thawed completely
  • 3 tbsp kosher salt
  • 1 tbsp baking powder
  • 1 tbsp black pepper, freshly cracked
  • 1 tsp dried thyme, pulverized
  • 1 cup unsalted butter, softened
  • 2 tbsp fresh sage, finely minced
  • 1 tbsp fresh rosemary, finely minced
  • 4 cloves garlic, microplaned
  • 1 large lemon, zested
  • 2 large yellow onions, thickly sliced
  • 3 medium carrots, cut into 2-inch chunks
  • 3 stalks celery, cut into 2-inch chunks
  • 1 cup chicken stock

Instructions:

  1. Spatchcock the turkey by using heavy-duty poultry shears to remove the backbone. Flip the bird over and press firmly on the breastbone until it cracks and the turkey lies completely flat.
  2. Combine kosher salt, baking powder, black pepper, and dried thyme. Rub the mixture thoroughly over the skin and inside the cavity. Refrigerate uncovered for up to 24 hours to dry brine and dehydrate the skin.
  3. Prepare the herb compound butter by mixing the softened unsalted butter with minced sage, rosemary, garlic paste, and lemon zest.
  4. Preheat oven to 425°F (218°C). Arrange sliced onions, carrots, and celery in a large roasting pan and pour in the chicken stock.
  5. Loosen the turkey skin and spread half of the compound butter directly onto the breast and leg meat. Spread the remaining butter over the exterior of the skin.
  6. Place the turkey on a rack over the vegetables. Roast for 80–90 minutes, or until an instant-read thermometer registers 160°F in the thickest part of the breast.
  7. Rest the turkey for at least 20 minutes before carving to allow juices to redistribute.