Equipment
Ingredients
Turkey and Aromatics
- 1 whole turkey, thawed, giblets removed
- 1 yellow onion, quartered
- 1 lemon, halved
Garlic Sage Butter
- 150 g unsalted butter, softened
- 30 g fresh sage, finely minced
- 6 garlic, minced
- 15 g kosher salt
- 5 g black pepper, freshly ground
Roasted Potatoes
- 1500 g yukon gold potatoes, peeled and quartered
- 30 ml olive oil
- 10 g kosher salt
Nutrition (per serving)
Method
Mince the fresh sage and garlic finely using a chef knife and cutting board.
In a mixing bowl, combine the softened unsalted butter, minced sage, minced garlic, 15g of kosher salt, and black pepper. Mix vigorously until evenly distributed into a smooth compound butter.
Remove the whole turkey from its packaging, discard any giblets, and thoroughly pat the inside and outside dry with paper towels. Wash your hands and sanitize all surfaces immediately after handling raw poultry to prevent dangerous cross-contamination.
Gently loosen the skin over the turkey breasts with your fingers, taking care not to tear it. Spread half of the compound butter under the skin directly on the breast meat. Rub the remaining butter uniformly all over the outside of the turkey.
Place the quartered onion and halved lemon inside the turkey cavity. Tie the ends of the turkey legs together with kitchen twine and tuck the wing tips securely under the body to prevent them from burning.
Preheat the oven to 175°C/350°F.
Place a roasting rack in a large roasting pan and set the prepared turkey on the rack, breast-side up.
Transfer the roasting pan to the preheated oven. Roast the turkey undisturbed for 1 hour.
While the turkey roasts for its first hour, peel the Yukon gold potatoes and chop them into large, uniformly bite-sized chunks.
Toss the chopped potatoes in a bowl with the olive oil and 10g of kosher salt until lightly and evenly coated.
Carefully remove the roasting pan from the oven. Arrange the seasoned potatoes in the bottom of the pan around the turkey, spreading them in an even layer so they can absorb the dropping pan juices.
Return the roasting pan to the oven and roast for an additional 1.5 to 2 hours. Briefly baste the turkey with the pan drippings and toss the potatoes every 45 minutes to encourage even browning.
Insert an instant-read meat thermometer into the thickest part of the thigh, taking care not to touch the bone. The turkey is safe and fully cooked when it reaches an internal temperature of 74°C/165°F.
Carefully transfer the turkey to a large cutting board. Tent it loosely with aluminum foil and let it rest for 30 minutes to allow the natural juices to redistribute through the meat. Leave the potatoes in the warm oven if they need more crisping time.
Carve the rested turkey into serving portions. Arrange the meat on a warmed platter surrounded by the crispy, flavor-soaked roasted potatoes. Serve immediately.
Chef's Notes
- Patting the turkey completely dry is absolutely non-negotiable for achieving crispy skin. Any surface moisture will steam the skin rather than properly roasting it.
- Applying the herb butter underneath the skin directly flavors and bastes the breast meat where it needs moisture the most, protecting it from drying out over the long cooking period.
- Do not skip the resting phase. Carving into a hot turkey immediately out of the oven will cause the pressurized juices to spill out onto the cutting board, leaving the meat dry and stringy.
- Yukon Gold potatoes are preferred for this method because their semi-waxy texture holds up beautifully to the rich turkey drippings while achieving a creamy interior and crispy exterior.
Storage
Refrigerator: 4 days — Store turkey and potatoes in separate airtight containers. Save the turkey carcass for homemade stock.
Freezer: 3 months — Freeze the carved meat only. The roasted potatoes will become mushy if frozen and thawed.
Reheating: Reheat gently in the oven at 150°C/300°F with a splash of chicken broth covering the bottom of the dish to prevent the meat from drying out.
