Dry brine the turkey

• Wash and clean the turkey, then pat it completely dry.
• Rub a generous amount of kosher salt all over the turkey, including the inside cavity, legs and wings.
• Place the turkey uncovered in the refrigerator overnight.

Make the compound butter

• Take the turkey out of the refrigerator and let it come to room temperature.
• Finely chop the sage, thyme, rosemary, cilantro and parsley.
• Mix the softened butter with the chopped herbs, Cajun seasoning, black pepper, garlic powder, paprika, crumbled bouillon cube, herb paste and the juice of a lemon.

Butter the turkey

• Make sure the turkey skin is completely dry.
• Loosen the skin and push the compound butter underneath it on each side.
• Massage the butter all over the outside and inside, into every crevice, and rub some on top.

Stuff and truss the turkey

• Stuff the cavity with fresh herbs, garlic, celery, carrots, onion, lemon and bay leaves.
• Tuck the wings and tie the legs with twine so the turkey is nice and tight.
• Pour chicken stock into the bottom of the roasting pan.

Roast the turkey

• Roast the turkey in the oven until the skin is golden and the juices run clear.
• Let it rest before carving.