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–+ servings
Cook Time :3 hours
Brining :12 hours
Servings: 8

INGREDIENTS
 

  • 1 whole turkey, 12–14 lbs, thawed
  • 8 –12 ounces/230–340 grams unsalted butter, room temperature
  • ½ cup roasted garlic paste
  • 2 tablespoons fresh rosemary, finely chopped, plus extra stems
  • 2 tablespoons fresh sage, finely chopped, plus extra stems
  • 1 tablespoon fresh thyme, finely chopped, plus extra stems
  • 1 teaspoon orange pepper
  • Zest of 1 lemon and 1 orange

For basting and roasting:

  • ½ cup/115 grams unsalted butter, room temperature
  • 2 tablespoons garlic oil
  • ½ cup white wine
  • Juice of 1 lemon and 1 orange
  • 1 garlic bulb, halved
  • Salt, for dry brining

INSTRUCTIONS

  • Cover the turkey in salt and refrigerate for 2 days to dry-brine.
  • Combine 8–12 ounces/230–340 grams unsalted butter, roasted garlic paste, chopped rosemary, sage, thyme, orange pepper, and citrus zest until smooth. Loosen the skin over the breast, thighs, and legs, and spread the compound butter underneath.
  • Stuff the cavity with reserved lemon and orange, garlic halves, and extra herb stems.
  • Mix ½ cup/115 grams unsalted butter with garlic oil and brush over the exterior of the turkey. Pour white wine into the roasting pan.
  • Roast at 375°F/190°C for 1.5 hours. Baste periodically with pan juices, covering the breast with foil if it darkens too quickly. Continue roasting another 1–1.5 hours until the internal temperature reaches 165°F/74°C in the thickest part of the thigh.
  • Rest the turkey for 20 minutes before carving. Slice against the grain and serve with pan juices.