Remove the turkey from the packaging and pat dry using a paper towel. Remove the neck and giblets from the cavity if your turkey came with those. Reserve the neck for the Turkey Gravy.

Make the Herb Dry Brine by combining all of the ingredients in a mortar and pestle and grinding until the herbs are incorporated into the salt. It will be a nice light green colour.

Sprinkle the herb salt all over the turkey, front and back, and inside the cavity. Once the turkey is covered, place the turkey in a baking dish (or a baking tray with a rim) before transferring to the refrigerator. Leave the turkey to rest, uncovered, for 24 hours.

Heat a medium-sized pot over medium-high heat. Once hot, add the olive oil to the pan followed by the turkey neck. Sear for 2 to 3 minutes per side, or until browned. Add the onion, celery, and carrots to the pot and let them cook for 5 minutes, stirring occasionally, until golden brown. Add the water, bay leaf, Better than Bouillon, peppercorns, and parsley.

Bring to a boil, then reduce to a simmer and cool, partially covered, for 1 hour. After 1 hour, remove the lid from the pot and boil until reduced by ¼. Strain the contents of the pot and reserve the turkey stock in a bowl. Cover the stock and place in the refrigerator until you are ready to make the gravy.

After the turkey has brined, remove from the refrigerator and let it come to room temperature while you prepare the Herb Butter. Combine all of the herb butter ingredients in a bowl and mix until combined. Set aside.

Preheat the oven to 375 degrees F. Transfer the turkey to a large roasting pan fitted with a wire rack. Bend the wings behind the turkey to avoid them from burning in the oven. Then, pat the turkey dry using a paper towel. There should be very little moisture left on the turkey, but remove any excess that may be present.

Next, stuff the Herb Butter under the skin. Carefully puncture the membrane at the base of the breasts using your fingers and carefully separate the skin from the meat, avoiding any tears in the skin. Divide the butter mixture in half and place ½ cup of butter under the skin of each breast. Use your fingers to smooth the butter out across the breast in an even layer. Rub any excess butter on the outside of the turkey.

Next, stuff the cavity of the turkey. Place two quarters of the onion into the turkey cavity, pushing them to the very back. Then add the head of garlic, the fresh herbs, followed by the remaining two quarters of the onion. These aromatic vegetables will add lots of flavour to the turkey and keep it nice and juicy.

Truss the turkey by tying the legs together. This keeps the turkey in a nice shape and will help it cook more evenly. Finally, drizzle the olive oil over the turkey and rub it all over to ensure an even browning.

Cover the turkey with a layer of parchment paper followed by a layer of tin foil. Bake in the centre of the oven for 1 hour.

After 1 hour, remove the parchment and tin foil, and add the turkey stock to the bottom of the roasting pan. Use a turkey baster to baste the juices all over the turkey. Return to the oven and bake for 30 minutes before basting again. If you notice that the breasts and the tops of the legs are getting too browned, lay a piece of tin foil on top to stop the browning process.

Repeat this process for another 45 minutes, or until a thermometer inserted between the turkey leg and thigh reads 160 degrees F. The total cooking time will largely vary depending on the size and weight of your turkey.

Remove the turkey from the oven and transfer it to a rimmed baking sheet to rest. Cover with tin foil to ensure it stays warm and finishes cooking to 165 degrees F.

While the turkey is resting, make the Savoury Turkey Gravy using the pan drippings. Place a small pot over medium-high heat. Once hot, add the butter and let it melt. Once melted, whisk in the flour and ensure that there are no lumps. Let the flour and butter cook for 2 minutes, until toasted and it has a sandy consistency.

Slowly add the turkey stock, and whisk until smooth. Place over low heat while you collect the pan drippings.

Pour the pan drippings into a heat-proof pitcher. Let stand for 2 minutes to allow the fat separate from the pan drippings. Carefully pour off the fat into another heat-proof pitcher. Place a strainer over the turkey gravy on the stove and strain the pan drippings to remove any lumps. Whisk the pan drippings into the gravy. Let simmer over low heat until you are ready to serve the turkey.

Once the turkey has rested, carve it, and add it to a serving platter. Serve warm with the Savoury Turkey Gravy and enjoy!