Method

Brine: dissolve salt and sugar in boiling water with aromatics. Cool completely. Submerge turkey in brine (in a bag or large pot); refrigerate 12–24 hours. Rinse and pat completely dry.
About 5 min
Herb butter: mix butter with garlic, herbs and lemon zest. Slide your hands under the breast skin and push butter underneath to cover the breast meat. Rub remaining butter over the skin.
About 11 min
Stuffing: soften onion and celery in butter for 10 minutes. Toss with bread cubes, sage, stock, salt and pepper. The stuffing should be moist but not soggy. Pack loosely into the turkey cavity and the remaining into a baking dish.
About 11 min
Roast at 180°C/350°F breast-side-down for the first hour (juices baste the breast), then flip and continue. A 6kg turkey takes 3.5–4 hours total. The breast is done at 71°C/160°F; thigh at 77°C/170°F. Baste every 30 minutes.
About 11 min
Rest the turkey covered loosely for 30 minutes. This is not optional — resting allows the juices to redistribute.
About 11 min
Gravy: skim excess fat from drippings. Whisk flour into 4 tbsp drippings over medium heat (roux). Gradually whisk in turkey stock. Simmer 8 minutes. Season. Serve with carved turkey, stuffing, mashed potatoes and cranberry sauce.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy