Ingredients:

  • 13 lb whole turkey, fresh or completely thawed
  • 3 tbsp kosher salt
  • 1 cup unsalted butter, softened
  • 2 tbsp fresh sage, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp black pepper
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 1 lemon, halved
  • 1 bunch fresh sage, rosemary, and thyme
  • 2 cups low-sodium chicken or turkey stock

Instructions:

  1. Pat the 13 lb turkey with paper towels until the skin feels like parchment paper.
  2. Rub 3 tbsp kosher salt over the entire exterior and inside the cavity. Let it sit in the fridge for at least 12 hours if time permits.
  3. On the day of roasting, remove the turkey from the fridge and let it sit at room temperature for 1 hour to ensure even cooking.
  4. Preheat your oven to 425°F (220°C). Prepare the herb butter by mixing the softened butter, chopped sage, rosemary, thyme, minced garlic, and black pepper.
  5. Loosen the skin over the breast and thighs with your fingers. Stuff the herb butter underneath the skin, spreading it evenly over the meat.
  6. Fill the turkey cavity with the quartered onion, halved lemon, halved head of garlic, and the bunch of fresh herbs.
  7. Truss the legs with kitchen twine and place the turkey on a V-shaped rack inside a heavy-duty roasting pan. Pour the chicken stock into the bottom of the pan.
  8. Roast at 425°F for 30 minutes to jumpstart the skin rendering. Reduce the oven temperature to 325°F.
  9. Continue roasting (approximately 13-15 minutes per pound) until a digital thermometer reads 160°F in the thickest part of the thigh.
  10. Remove from the oven and let the turkey rest for at least 30-45 minutes before carving to allow juices to redistribute.