Ingredients:

  • 13 lb (5.9 kg) whole turkey, thawed completely
  • 3 tbsp Kosher salt
  • 1 tbsp cracked black pepper
  • 1 tbsp dried rubbed sage
  • 1 tsp smoked paprika
  • 1 large onion
  • 1 head of garlic
  • 2 lemons
  • 1 bunch fresh thyme
  • 2 stalks celery
  • 0.5 cup (120 ml) extra virgin olive oil
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh parsley
  • 1 tbsp fresh thyme

Instructions:

  1. Prep the bird. Remove the turkey from the fridge 45 minutes before cooking to take the chill off.
  2. Dry thoroughly. Use paper towels to pat the skin until it is bone dry. Wait until the paper towel stops sticking to the skin.
  3. Season the cavity. Toss the salt, pepper, sage, and paprika together, then rub half of it inside the turkey.
  4. Stuff the aromatics. Place the onion, garlic, lemon halves, celery, and the bunch of thyme inside the bird. Until the cavity is comfortably full but not packed tight.
  5. Create the herb oil. Mix the olive oil with the minced rosemary, parsley, and thyme in a small bowl.
  6. Apply the rub. Use your fingers to gently loosen the skin over the breast and thighs, then slide some herb oil underneath. Until the oil is spread thinly across the meat surfaces.
  7. Coat the exterior. Brush the remaining herb oil over the entire outside of the turkey, then sprinkle with the rest of the salt mixture.
  8. Position for roasting. Place the turkey breast side up on your rack or foil ropes in the roasting pan.
  9. Roast the turkey. Place in a preheated oven at 180°C (350°F). Bake 3 hours 15 mins until the skin is mahogany and the juice runs clear.
  10. Rest the meat. Remove from the oven and transfer to a cutting board.