Perfect Roast Turkey Recipe

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  15 lbs Turkey, Whole, Skin-On
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  1 cup Butter
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  3 tbsp Sage, Fresh
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  2 Clementine(148g)
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  4 Carrots(244g)
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  1 Yellow Onion(110g)
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  4 Celery(160g)
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  1 Garlic(45g)
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  1 cup 1 cup water
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  0.3 cup ⅓ cup kosher salt
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  1 tbsp Turmeric, Ground
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  1 tbsp Garlic powder
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  1 tbsp 1 tablespoon freshly cracked black pepper
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  1 tsp Paprika, Smoked

Instructions

1. 1In a small bowl, combine the turmeric, garlic powder, smoked paprika, and salt. Rub the whole turkey inside and out with this spice mixture, then place uncovered in the refrigerator overnight to dry-brine.
2. 2Remove the turkey from the refrigerator and rinse under cold running water, patting completely dry inside and out with paper towels. Let the turkey rest at room temperature for 1 hour before cooking.
3. 3Melt the salted butter in a small saucepan over low heat (about 2–3 minutes), stirring in the fresh sage leaves and keeping warm over low heat until ready to use.
4. 4Squeeze juice from the clementines over the turkey, then stuff the cavity with half of the carrots, half of the onion, half of the celery, and the squeezed clementine rinds. Brush or rub the outside of the turkey generously with the melted sage butter.
5. 5Arrange the remaining carrots, celery, onion, and fresh garlic in the bottom of a large roasting pan with water. Tuck the turkey wings and truss the legs, then set the turkey on a rack in the roasting pan. Roast at 450°F for 30 minutes until the skin begins to brown.
6. 6Reduce heat to 325°F and tent the turkey breast loosely with foil, leaving the legs and thighs exposed. Continue roasting for approximately 2 hours 30 minutes (about 15 minutes per pound total).
7. 7Remove the foil tent 45 minutes before the turkey finishes cooking to allow the breast skin to crisp and turn golden brown. The turkey is done when the internal temperature reaches 160°F in the thickest part of the thigh and breast.
8. 8Let the turkey rest for at least 20 minutes before carving and serving to all 10 portions.