Thanksgiving Turkey

Let’s Talk Turkey 💫 Excited to share our recipe for the perfect turkey and all of our tips!


15 lb. Turkey

For salt rub:
1/3 cup kosher salt
1 tablespoon sugar
2 tablespoons fresh sage
2 tablespoons fresh rosemary
1 tablespoon fresh thyme
1 teaspoon black pepper

For rubbing under the skin:
6 tablespoons unsalted butter at room temperature
2 tablespoons of the salt rub (recipe above)

To fill the cavity:
2 lemons
1 head of garlic, cut in half horizontally
5 thyme sprigs
3 rosemary sprigs
3 sage sprigs

For the butter baste:
1 stick salted butter
1 rosemary sprig
3 thyme sprigs
6 sage leaves

Note: If you have a frozen turkey, it will take 3-4 days to thaw in the refrigerator - about a day for every five pounds.

Place all of the ingredients for the salt rub in a small food processor or blender and blitz until everything is finely ground.

Two days before cooking: Remove turkey from packaging, removing the giblets from the inside. Pat it dry with paper towels and place on a rack in a roasting pan. Sprinkle the cavity and skin liberally with salt rub (reserving 2 Tablespoons for the butter rub). Place in the fridge, uncovered, for 24-48 hours.

Remove the turkey from the fridge and let it sit at room temp for an hour before putting it in the oven.

Preheat oven to 400 degrees, removing all racks except the bottom one.

Combine softened butter with salt rub. Separate the skin from the meat by gently pushing your hand between the two (using latex gloves makes this much more pleasant). Spread softened butter between the skin and the meat. Fill the cavity with the lemons, garlic and herbs.

Combine all ingredients for the butter baste in a small saucepan. Once butter has melted and starts to bubble a bit, turn off the heat and let it sit in the pan for five minutes for flavors to infuse. Baste the skin with the melted herb butter.

Place the turkey in the oven and cook for 30 minutes. Reduce heat to 325 degrees and cook for an additional 1.5 to 2 hours, basting every thirty minutes, until it reaches an internal temperature of 165 degrees.

Remove from the oven, baste again with the drippings in the pan, and let rest for 20 minutes.