1 12- to 14-pound turkey, patted dry
Brining kit (store-bought)
½ cup (1 stick) unsalted butter, room temperature, plus ¼ cup (½ stick), melted, for basting
¼ cup fresh sage, finely chopped
2 teaspoons lemon zest, freshly grated
1 teaspoon paprika
Kosher salt and freshly ground black pepper
Ingredients tied in cheesecloth for inside cavity:
2 lemons, quartered
1 juicy orange
4 sage leaves
4 rosemary sprigs
8 sprigs of thyme
Small bunch of cilantro
½ stalk of celery
Three days ahead: Brine turkey with store-bought brining kit.
Two days ahead: Set a rack inside a large, heavy, roasting pan. Mash ½ cup butter, sage, lemon zest and paprika in a bowl to combine. Starting at neck end of turkey, loosen the skin of the breast by gently sliding your fingers underneath. Work half of lemon-sage butter under skin. Loosen skin around legs and thighs; work remaining lemon-sage butter under skin. Season turkey inside and out with salt and pepper and stuff with fruit and spice ingredients wrapped in cheesecloth. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
Day of: Let turkey stand at room temperature for 1 hour. Preheat oven to 375 F. Pour hot water into pan to a depth of ¼ inch. Roast turkey, basting occasionally with remaining ¼ cup butter, for 1 hour. Using paper towels, flip turkey; roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees; roast for 1 to 1½ hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.