Ingredients

The following ingredients have 4 Servings
  • 1 (14-pound) whole turkey
  • 4 ounces (1 stick) softened butter (preferably something with high butter fat, like Plugrá or Kerrygold)
  • 5 lemons, halved
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 4 sprigs thyme
  • Kosher salt and freshly ground black pepper
  • 1 cup white wine

Instruction

  • OPTIONAL FIRST STEP: One of the keys to miraculously crispy skin is a VERY dry turkey. The best way to accomplish this is to air-dry your turkey (in the refrigerator) for 1 to 2 days before you roast. I know this sounds a little crazy, and I do have the luxury of a second fridge at home, but I do it with my chickens too—and it makes a huge difference. Unwrap the turkey, rinse it, and pat it dry inside and out with paper towels. Place the turkey onto a tray or in a roasting pan and refrigerate, uncovered, for 24 to 48 hours.
  • Heat the oven to 250°F. Remove the wing tips or tuck them behind the turkey by bending them backward and securing them near the neck. Tie the legs tightly together. Place the turkey on a roasting rack inside a roasting pan.
  • Using your hands, evenly cover the outside of the turkey with the butter. Make sure to get the sides.
  • Stuff the inside of the turkey with the lemon, rosemary, sage, and thyme. Season well with salt and pepper (inside and out). Pour the wine into the roasting pan.
  • Roast the turkey, basting every hour or so (you can go 2 to 3 hours safely without basting, but every hour is best), for about 10 hours, until the skin is crisp and evenly golden. (Basting often is the best way to ensure a crisp skin and a moist interior. You could not baste it as often, but the more you baste it, the crisper the skin, the more even the browning, and the juicier the interior.) At this point, the turkey can be safely cooled until you're ready to reheat and serve.
  • Increase the oven temperature to 375°F. Continue to roast the turkey for about 40 minutes, until the skin is even crisper and more golden and the meat is fully cooked through. Let cool for at least 15 to 30 minutes before carving.