Ingredients

The following ingredients have 4 Servings
  • 4 kg (8.8lb) turkey (Giblets removed)
  • 2 tbsp salt
  • 2 tsp smoked paprika
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried rosemary
  • 1 tsp pepper
  • 2 tsp garlic powder
  • ½ cup softened butter
  • handful fresh herbs ((sage, thyme and rosemary) )
  • 2 garlic bulbs (halved )
  • 2 cups chicken stock
  • 2 tbsp olive oil

Instruction

  • Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey.
  • Place the turkey in a large dish (I just used a large roasting dish). Place in the fridge and allow to dry-brine for up to 24 hours.
  • On the day of roasting, take the turkey out of the fridge at least an hour before roasting and allow to come up to room temperature.
  • Preheat the oven to 200°C/390°F.
  • Gently loosen the breast skin then add softened butter and sage leaves under the skin.
  • If the butter is soft enough, you can just spread it over the breast by pressing it gently.
  • Place lemon slices, fresh sage, thyme and rosemary in the cavity then tie the legs together. Drizzle the turkey with olive oil and place in a large roasting dish.
  • Pour stock around the turkey and add halved garlic bulbs and more sage, thyme and rosemary. Place the turkey in a preheated oven and roast until the turkey is golden brown and cooked through. 
  • If the meat reaches 74ºC/165ºF in the breast, thigh and drumstick, your turkey should be perfectly cooked. Allow to rest then carve.
  • Place the turkey on a large platter and add fresh herbs, the roasted garlic and lemon halves to decorate. Orange halves and pomegranate are also beautiful around a turkey. Serve with all the sides and gravy.