Ingredients:

  • 1 whole Turkey, fresh or fully thawed (6-7 kg / 14-16 lbs), neck and giblets removed
  • 6 Litres (25 cups) Water (for the brine)
  • 450g (2 cups) Coarse Sea Salt or Kosher Salt (for the brine)
  • 200g (1 cup) Light Brown Sugar (for the brine)
  • 3 Large Navel Oranges, quartered (for the brine)
  • 1 Lemon, halved (for the brine)
  • 4 Sprigs Fresh Rosemary (for the brine)
  • 1 Large Bunch Fresh Thyme (about 12 sprigs, for the brine)
  • 1 Head Garlic, halved horizontally (for the brine)
  • 2 tbsp Black Peppercorns (for the brine)
  • 225g (1 cup / 2 sticks) Unsalted Butter, softened to room temperature (for the rub)
  • 1/2 cup Fresh Sage Leaves, finely chopped (for the rub)
  • 1/4 cup Fresh Parsley, finely chopped (for the rub)
  • 4 cloves Garlic, minced or pressed (for the rub)
  • 1 tbsp Smoked Paprika (optional, for the rub)
  • 1 tsp Freshly Ground Black Pepper (for the rub)
  • 2 tbsp Sea Salt (for skin crispiness)
  • 1/2 large onion (for the cavity)

Instructions:

  1. Prepare the Brine Base: In a very large stockpot, combine 2 litres (8 cups) of the water, the salt, and the brown sugar. Bring to a boil, stirring until salt and sugar are fully dissolved. This creates a highly saturated solution.
  2. Infuse and Chill: Remove from heat. Add the oranges, lemon, herbs, garlic, and peppercorns. Allow to steep for 15 minutes. Add the remaining 4 litres (17 cups) of cold water (or ice) to rapidly cool the mixture. The brine must be completely cold before use.
  3. Brine the Bird: Fully submerge the turkey in the cooled brine solution. Ensure it remains below 4°C (40°F) for 12 to 24 hours. (Use heavy plates to keep the turkey submerged if necessary.)
  4. Rinse and Dry: Remove the turkey from the brine. Rinse it thoroughly under cold water (inside and out) to remove excess salt and aromatics. Pat the turkey absolutely bone dry using paper towels.
  5. Air Dry: Place the bird on the roasting rack and refrigerate, uncovered, for at least 2 hours (up to 8 hours) to air-dry the skin further. This step is crucial for crispy skin.
  6. Make the Rub: Preheat the oven to 230°C (450°F). Combine the softened butter, chopped sage, parsley, minced garlic, paprika, pepper, and external salt in a bowl.
  7. Apply the Rub: Truss the turkey legs loosely with kitchen twine. Carefully push some of the butter mixture under the breast skin. Rub the remaining butter generously all over the outside of the turkey.
  8. Load the Pan: Place half an onion, the used citrus from the brine, and some fresh thyme in the turkey cavity (do not stuff). Place the turkey on the V-rack inside the roasting pan.
  9. Initial High Heat: Place the turkey in the preheated 230°C (450°F) oven for 20 minutes to jump-start the crisping process.
  10. Drop the Temperature: Reduce the oven temperature sharply to 165°C (325°F). Continue roasting for 3 to 4 hours total. Loosely tent the breast with foil if the skin begins to brown too quickly. Baste with pan juices every 45 minutes, focusing on the legs, but avoid basting the breast after the first hour.
  11. Test for Doneness: The turkey is done when the internal temperature reaches 74°C (165°F) in the thickest part of the breast and 82°C (180°F) in the thigh. Use a reliable instant-read thermometer.
  12. The Essential Rest: Remove the turkey from the oven and transfer it to a large carving board. Tent loosely with foil and let rest for a full 60 minutes. Do not skip this step.
  13. Carve and Serve: Carve the rested bird and arrange on a platter for serving.