Roast Turkey: The Ultimate Herb

Ingredients

• 1 whole Turkey (5.5–6 kg / 12–13 lb), neck and giblets removed
• 4 tbsp (60g) Kosher Salt
• 2 tsp (10g) Black Pepper, freshly ground
• 225g (1 cup / 2 sticks) Unsalted Butter, softened to room temperature
• 2 tbsp (30g) Fresh Thyme leaves, finely chopped
• 2 tbsp (30g) Fresh Rosemary leaves, finely chopped
• 1 tbsp (15g) Fresh Sage leaves, finely chopped
• 4 cloves Garlic, minced
• Zest of 1 large Lemon
• 1 large Yellow Onion, quartered
• 2 Carrots, roughly chopped
• 2 Celery stalks, roughly chopped
• 1 Lemon, halved
• 475 ml (2 cups) Low-Sodium Chicken or Turkey Stock
• Bay Leaves and extra herb sprigs (optional)