Ingredients:

  • 13 lb whole turkey, thawed and giblets removed
  • 3 tbsp Kosher salt
  • 1 tbsp Smoked paprika
  • 1 tbsp Onion powder
  • 1 tsp Cracked black pepper
  • 1 cup unsalted butter, softened
  • 2 tbsp fresh sage, finely minced
  • 2 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme leaves
  • 4 cloves garlic, grated into a paste
  • 1 tsp lemon zest
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 1 bunch fresh poultry herbs (sage, rosemary, thyme)
  • 1 lemon, halved

Instructions:

  1. Dry the bird. Use paper towels to pat the 13 lb whole turkey until the skin feels like parchment. Note: Moisture on the skin will steam rather than crisp.
  2. Mix the brine. Combine 3 tbsp Kosher salt, 1 tbsp Smoked paprika, 1 tbsp Onion powder, and 1 tsp Cracked black pepper in a small bowl.
  3. Apply the salt. Rub this mixture all over the skin and inside the cavity. Saturate every inch until the turkey looks orange red from the paprika.
  4. Prepare the butter. Mix 1 cup softened butter with the minced sage, rosemary, thyme, 4 cloves of grated garlic, and 1 tsp lemon zest.
  5. Separate the skin. Gently slide your hand between the breast meat and the skin to create a pocket. Note: Be careful not to tear the skin or the butter will leak out.
  6. Apply the butter. Stuff the herb butter into the pockets and spread it evenly over the meat under the skin.
  7. Stuff the cavity. Place the quartered yellow onion, the halved garlic head, the bunch of fresh poultry herbs, and the lemon halves inside the turkey.
  8. Truss the legs. Tie the legs together with kitchen twine until they are snug but not tight.
  9. Begin roasting. Place the turkey in a 325°F oven. Roast for about 3 hours until the skin is dark golden and the internal breast temp hits 165°F.
  10. Rest the meat. Remove from the oven and let it sit on a cutting board for 30 minutes until the juices have redistributed.