SLOW-ROASTED TURKEY

15 pound turkey
1 small bunch rosemary
1 small bunch thyme
1 small bunch sage
3 sprigs Italian parsley
5 bay leaves
2 T whole peppercorns
1 stick cultured butter, slightly softened (I used Banner Butter Smoked Sea Salt)
4 lemons, halved
sea salt (I used Beautiful Briny Sea Magic Unicorn Salt)
black pepper
1 C white wine

Time to dry that turkey out! Unwrap your turkey and rinse it well, inside and out. Place it on a rimmed baking sheet or in a roasting pan. Stuff the inside of the turkey with the fresh herbs and whole peppercorns. Refrigerate your turkey, uncovered, for 24 to 48 hours.
Preheat your oven to 250 degrees. Place your turkey on a roasting rack inside a roasting pan. I highly recommend roasting your turkey upside down (aka breast side down).
Using your hands, rub the softened butter all over the turkey, coating as evenly as possible. Season generously with salt and pepper.
Add half of the lemons to the inside of your turkey with the fresh herbs and peppercorns. Add the remaining lemons and the white wine to your roasting pan.
Roast the turkey, basting several times while it’s roasting, until the skin is crisp and golden. This should take 9 - 10 hours.
Carefully flip your turkey over so the breast side is up. Increase the oven temperature to 375 degrees and roast the turkey for 45 minutes to an hour, until the skin is super crispy and the turkey is fully cooked.
Remove from oven and let sit 30 minutes before carving.

Serves 8 - 10