Simple But Perfect Turkey

By Chris Yuille

November 3, 2025

Serves

In this Recipe

Richard’s Essentials Set

Ingredients

1 x 9lb, free range, air-chilled turkey

1 ½ tbsp kosher salt

¼ cup Flamingo Estate Olive Oil, plus more to serve

Flamingo Estate Spicy Citrus Seasoning, to taste

digital thermometer

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Steps

Thoroughly dry the turkey’s skin with paper towel. Remove the wishbone, plus the neck and parson’s nose, if applicable, along with any trussing. With clean hands, run your fingers under the neck cavity and carefully separate the skin from the breast meat, avoiding puncturing the skin. Season the turkey inside and out, pressing the salt into the skin so that it adheres. Stretch the skin taut, then place on a wire rack set over a baking sheet. Place in the refrigerator for at least 12 hours, or up to 36.
Remove turkey from the refrigerator 1 hour before roasting. Preheat oven to 320°F. Pat the skin dry with paper towel again. Truss the turkey, bringing the legs together and tucking the wings underneath the body. Roast until the thickest part of the breast reads 120°F on a digital thermometer, approx 1 hour.
Remove from oven and increase heat to 460°F. Brush the bird all over with the Flamingo Estate Olive Oil. Once the oven is up to temperature, roast until the skin is deeply golden all over, and the thickest part of the breast reads 130°F. Rest in a warm spot in your kitchen for at least 30 minutes. Do not skip resting; the turkey will continue to rise in temperature as it rests. Once the thickest part of the breast reaches 140°F, remove the legs and breast meat, then slice the meat. Arrange on a warm serving platter, then glaze with more Flamingo Estate Olive Oil. Serve accompanied with Flamingo Estate Spicy Citrus Seasoning, allowing guests to season to their taste.