Instructions:

• Prep the Turkey:

  • A day before cooking, wash and prep the bird, remove all organs.

  • Perform a dry brine with salt, wrap in cling wrap, and refrigerate for 24 hours.

• Day of Cooking:

  • Remove excess residue and pat the turkey dry with paper towels.

• Prepare Herb Butter:

  • Mix partially melted butter with chopped rosemary, thyme, sage, garlic powder, and black pepper.

  • Spread the herb butter thoroughly over the turkey, including under the skin and inside skin folds.

• Stuff the Turkey:

  • Insert lime, rosemary, onion, celery, and orange into the cavity.

• Prepare Roasting Tray:

  • Place chopped onion, carrot, lime, and celery in the tray. Pour some chicken broth into the tray.

  • Set a roasting rack on top and place the turkey on it.

• Roast the Turkey:

  • Preheat oven to 350°F (175°C). Roast the turkey for approximately 4 hours.

  • Baste once with turkey drippings and broth, then a second time while injecting some of the broth inside the turkey for extra juiciness.

• Finishing:

  • Remove turkey after 4 hours and carve.

• Gravy:

  • Use the liquid drippings and some roasted vegetables, blend them, and thicken with cornstarch to make a rich gravy.