Searing the Beef

Rosemary and sage are optional if you prefer a simpler thyme-forward flavor.
If the turkey is browning too quickly (especially on the breast or wings), loosely cover those areas with foil.
If the juices are still pink, roast for an additional 15 minutes and check again. Repeat as needed until cooked through. For accuracy, use a meat thermometer — it should read 165°F (74°C) in the breast. The temperature will continue to rise slightly as the turkey rests.
Save the pan juices for gravy, and use leftover turkey and the carcass to make a rich homemade broth.

Notes

1

Bring your turkey to room temperature.

2

While your turkey is warming up, place softened butter, lemon rind and minced garlic in to a bowl and mix to combine.

3

Preheat oven to 350°F. Rinse your fresh turkey and pat dry this can be done the night before and stuff with paper towel to soak up the cavity. Remove paper towel. Stuff cavity with the two lemon halves, thyme, rosemary*, and sage*. To secure the cavity, cross the legs and tie with kitchen string.

4

Gently loosen skin from the breast meat with a soft spatula or your finders and push the butter mixture under. Use any extra mixture to rub on top and over the legs and wings.

5

Lay the turkey, breast side up, on a rack in a roasting pan. Pour chicken stock in to bottom of the pan. Pour olive oil over the turkey and massage in. Sprinkle salt flakes over top. Cover with aluminum foil and roast for 1 ½ hours.

6

Turn oven down to 325°F. Remove the foil and roast, basting every 30 minutes, for another 2 ½ hours (double check doneness at the 2 hour mark) or until the skin is beautifully golden and juices run clear when you test with a paring knife.***