Ingredients

For the herb oil:
6 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
3 sprigs of fresh sage
3 cloves of garlic
1 cup DaVinci Olive Oil

For the turkey:
One 12 lb turkey
1/4 cup kosher salt
2 tbsp brown sugar
1 tbsp black pepper
2 lemons, quartered
1 head of garlic, halved
1 red Onion, cut into wedges

Directions

1. Make the herb oil: Roughly chop all of the herbs and place them in a bowl. Grate the garlic and add it to herbs, followed by the olive oil. Stir to combine and set aside. Store in the refrigerator until ready to use.
2. Combine the salt, brown sugar, and pepper in a bowl. Use paper towels to pat the turkey dry and place it on a rimmed baking sheet or roasting pan. Generously rub the salt mixture over the bird and refrigerate for 8-12 hours.
3. Preheat the oven to 325° F.
4. Place lemons, head of garlic, and onions in the bottom of a roasting pan and set the turkey on top of them. Rub the 3/4 of the herb oil under the skin of the turkey and over the surface, making sure to thoroughly coat the bird. Fill the cavity of the turkey with stuffing and roast for 2 1/2-3 hours until the internal temperature reaches 160° F.
5. Increase the oven temperature to 425° and brush the outside of the turkey with the remaining herb oil and continue to cook for another 15-20 minutes, until the skin is deeply browned and internal temperature reaches 165°. Let rest for 30 minutes before carving.

Products Used