Oven Roasted Turkey (Print Version)

# Ingredients:

01 - A whole turkey, around 5.5 kg, fully defrosted.
02 - About 60g of coarse sea salt.
03 - 2 teaspoons of smoked paprika.
04 - 1 tablespoon of brown sugar, packed.
05 - 1/4 cup of a neutral oil like sunflower or grapeseed.
06 - 1 tablespoon of garlic powder.
07 - 2 teaspoons of dried thyme.
08 - 2 teaspoons of onion powder.
09 - 1 tablespoon of bicarbonate of soda (baking powder).
10 - 2 tablespoons of freshly ground black pepper.
11 - 1 lemon, cut into 4 wedges.
12 - 1 shallot or a small onion, chopped into four chunks.
13 - 1 bulb of garlic, sliced in half.
14 - A few sprigs of fresh thyme.
15 - A bunch of fresh sage leaves.

# Instructions:

01 - Line your roasting tray with some foil, then place the rack on top. Make sure your turkey is completely dried off.
02 - Use a sharp knife to carefully remove the wishbone. Cut around both sides until it comes loose.
03 - Blend all the dry spices together thoroughly to get them evenly combined.
04 - Rub the turkey all over with your spice mix, making sure to get some under the skin and inside the cavity.
05 - Pop the turkey in the fridge, uncovered, for 12 hours up to 2 days. This step helps it dry out so the skin gets crispy later.
06 - Heat your oven to 230°C and place the rack in the lower third of the oven.
07 - Stuff the turkey cavity with your lemon wedges, halved garlic bulb, onion pieces, and sage and thyme.
08 - Drizzle your neutral oil all over the turkey, then insert the probe thermometer in the thickest part of the breast.
09 - Roast the turkey at 230°C for 30 minutes, then lower the oven temperature to 175°C.
10 - Keep roasting until the thermometer reads 68°C in the breast and 74°C in the thighs.
11 - Leave the turkey to rest, uncovered, for about 45 minutes before carving.

# Notes:

01 - Defrosting takes time, so plan ahead!
02 - Drying the turkey out in the fridge makes a huge difference in crisping up the skin.
03 - Don’t pack the cavity too full with aromatics so air can circulate.
04 - Keep an eye on the temperature to avoid overcooking.

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