Herb-Butter Roast Turkey

Method

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1. Mix the salt, sugar and pepper. Pat the turkey completely dry and rub the mixture all over, including inside the cavity and under the wings.

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2. Set the bird on a rack over a tray and refrigerate uncovered for 24 to 48 hours. The skin will look dry and slightly translucent — that is exactly right.

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3. Take the turkey out 2 hours before roasting. Do not rinse it.

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4. Mash the butter with the garlic, herbs, lemon zest and pepper.

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5. Loosen the skin over the breast and thighs with your fingers and push two-thirds of the herb butter underneath, spreading it into an even layer. Rub the rest over the outside.

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6. Scatter the vegetables and lemon halves in a large roasting tin, pour in the stock, and set the turkey on top on a rack.

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7. Roast at 220°C / 430°F for 30 minutes to set the skin, then reduce to 165°C / 330°F.

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8. Continue roasting for about 2 to 2.5 hours, basting every 45 minutes, until the thickest part of the thigh reads 74°C and the breast 68°C.

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9. Tent loosely with foil if the skin browns too fast. Rest the turkey, uncovered, for a full 40 minutes before carving — the temperature will rise a few more degrees and the juices will redistribute.

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Chef’s Tips

• Buy a thermometer. Roasting a turkey by time alone is the single most common cause of dry turkey.
• Do not stuff the cavity; stuffing slows the heat and forces you to overcook the breast. Bake it separately.
• The resting period is not wasted time — use it to make gravy from the tin juices.

Pairing Suggestions

• A Pinot Noir or a dry Riesling
• Serve with stuffing, roast potatoes, greens and cranberry sauce
• Finish with pumpkin pie

Storage & Reheating

Refrigerate 4 days, freeze 3 months. Reheat slices in a covered dish with a little stock at 150°C / 300°F for 20 minutes.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.