Ingredients:
- 1 Whole Turkey (approx. 4kg)
- Salt
- Pepper
- 3 Lemons (zested and halved)
- Fresh rosemary, sage, and thyme
- 250g Butter, softened
Equipment:
- Large Roasting Tray
- Roasting Rack
- Foil
- Plastic Wrap
- Carving Knife
- Basting Brush
- Kitchen Twine
- Meat Thermometer
- Carving Board
- Apron
Instructions:
- Brine the Turkey:
- Pat the turkey dry with paper towels.
- In a bowl, mix 3 tbsp flakey salt, zest of 1-2 lemons, and 1 tbsp chopped rosemary.
- Rub the brine mixture over the turkey, including under the wings and legs.
- Cover with plastic wrap, place on a tray, and refrigerate for 24-48 hours.
- Prepare Herb Butter:
- Mix softened butter with the zest of 1 lemon and finely chopped herbs (2 tbsp parsley, 1 tbsp each of sage, rosemary, and thyme). Set aside.
- Cook the Turkey:
- On cooking day, remove plastic wrap and leave the turkey uncovered in the fridge until 1 hour before baking.
- Preheat the oven to 220°C about 30 minutes before roasting.
- Stuff the turkey cavity with lemon halves, rosemary, sage, and thyme. Tie the legs with kitchen twine.
- Drizzle the turkey with olive oil and roast for 45 minutes.
- Remove, baste thoroughly with the herb butter, and insert a meat thermometer if using.
- Return to the oven, lower temperature to 180°C, and roast for 1-1.5 hours or until internal temp reaches 74°C.
- Let rest for 20 minutes before carving. Serve with pan juices or Chicken & Sage Jus.