Ingredients:

  • 1 (12-14 pound) whole turkey, thawed
  • 1/2 cup (120 ml) extra virgin olive oil, plus more for drizzling
  • 1 large lemon, zested and juiced
  • 6 cloves garlic, minced
  • 1/4 cup (about 10g) fresh rosemary, chopped
  • 1/4 cup (about 10g) fresh thyme, chopped
  • 2 tablespoons (30g) kosher salt
  • 1 tablespoon (15g) black pepper
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup (240ml) chicken or vegetable broth
  • 1 gallon (3.8 liters) water
  • 1 cup (200g) kosher salt
  • 1/2 cup (100g) granulated sugar
  • 1 orange, quartered
  • 4 sprigs rosemary
  • 6 cloves garlic, smashed

Instructions:

  1. Combine brine ingredients in a large pot and bring to a simmer. Cool completely. Submerge turkey in brine for 8-24 hours. If dry brining, skip the water and rub the turkey with the salt, sugar, and other seasonings. Rest uncovered in the fridge for 2-24 hours.
  2. Remove turkey from brine (if brined) and pat completely dry inside and out. Discard brine.
  3. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
  4. Generously rub the olive oil mixture all over the turkey, including under the skin of the breast (be gentle!).
  5. Stuff the turkey cavity with quartered onion, chopped carrots, and celery.
  6. Use kitchen twine to tie the legs together. This helps the turkey cook evenly.
  7. Place the turkey on a roasting rack in a roasting pan. Add chicken broth to the bottom of the pan.
  8. Roast at 450°F (230°C) for 30 minutes to help crisp the skin.
  9. Reduce oven temperature to 325°F (160°C). Continue roasting, basting with pan juices every 30-45 minutes, until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Cook time will vary depending on the size of the turkey.
  10. Remove turkey from oven and let rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavourful bird.