Juicy Roast Turkey Recipe

Introduction

This recipe shows you how to make a juicy, flavorful roast turkey using a simple dry brining method. The result is tender meat with crispy skin, perfect for any festive occasion or family dinner.

Ingredients

• 10 lb / 5kg whole turkey, thawed (plain, not pre-brined)
• 2 1/2 tbsp kosher salt / cooking salt
• 2 tsp dried thyme (or herb of choice)
• 1 tsp paprika (sweet or ordinary)
• 1 tsp garlic powder (optional)
• 1/2 tsp black pepper
• 2 heads of garlic, halved horizontally (4 halves)
• 1 onion, halved, skin on (brown, yellow, or white)
• 2 small bunches mixed herbs (sage, rosemary, thyme, parsley) – optional
• 10 tbsp (150g) unsalted butter, melted
• 1 tbsp mixed herbs (sage, rosemary, thyme), finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups dry white wine (or water)
• Salt and pepper, to taste
• 4 cups low sodium chicken broth / stock
• 5 tbsp plain / all-purpose flour

Instructions

1. Step 1: To prepare the salt rub, mix kosher salt, dried thyme, paprika, garlic powder, and black pepper in a bowl.
2. Step 2: Pat the turkey dry with paper towels, inside and out. Remove any giblets or items inside the cavity.
3. Step 3: Sprinkle 1 teaspoon of the salt rub inside the turkey and spread it roughly by hand. Turn the turkey upside down and rub 1 teaspoon of the salt rub on the underside.
4. Step 4: Turn the turkey upright and rub the remaining salt rub all over, focusing on the breast and under the skin if possible.
5. Step 5: Wrap the turkey tightly in cling wrap (“mummy-like”) or place it in a sealable plastic bag. Place upside down in a baking pan and refrigerate for 48 hours, flipping it to right side up after 24 hours.
6. Step 6: After 48 hours, unwrap the turkey. If the skin is wet, pat it dry and leave it out for 30 minutes before roasting.
7. Step 7: Preheat the oven to 220°C/425°F (200°C fan-forced). Place onion halves and garlic heads in a roasting pan and set a roasting rack on top.
8. Step 8: Stuff the turkey cavity with mixed herbs, 2 garlic halves, and 3 tablespoons (45g) of butter. Tie the drumsticks together with kitchen twine if desired.
9. Step 9: Place the turkey upside down on the rack. Twist the wings so they rest on top. Brush with some melted butter and sprinkle lightly with salt and pepper.
10. Step 10: Pour white wine (or water) into the roasting pan for moisture and flavor.
11. Step 11: Roast the turkey for 30 minutes at 220°C/425°F.
12. Step 12: Carefully flip the turkey to right side up using a tea towel. Brush with melted butter and sprinkle with salt and pepper again. Reduce oven temperature to 165°C/325°F (150°C fan).
13. Step 13: Roast for another 45 minutes at this lower temperature.
14. Step 14: Mix the remaining melted butter with minced garlic and chopped herbs. Brush this garlic-herb butter generously over the turkey.
15. Step 15: Continue roasting for an additional 30 minutes or until the internal temperature reaches 165°F/75°C (use a meat thermometer between the breast and leg). Cover loosely with foil if the turkey browns too much.
16. Step 16: Remove the turkey from the oven and transfer to a serving plate. Cover loosely with foil and let it rest for 30 minutes before carving.
17. Step 17: To make gravy, place the roasting pan with onion, garlic, and pan juices on the stove over medium-high heat. Add flour and cook for 2 minutes, stirring constantly.
18. Step 18: Slowly whisk in chicken broth, mashing the onion and garlic with a potato masher. Scrape the bottom of the pan to loosen flavorful bits. Cook for 3 to 5 minutes until thickened.
19. Step 19: Strain the gravy into a bowl, pressing down to extract all flavors. Serve hot in a gravy boat alongside the turkey.

Tips & Variations

• Dry brining the turkey for 2 days greatly improves moisture and flavor compared to brining for just a few hours.
• Use a roasting rack or improvise with crumpled foil to keep the turkey elevated for even cooking.
• For a more intense herb flavor, stuff additional herbs inside the cavity and under the skin where possible.
• Swap white wine for water if preferred or for a milder pan flavor.
• Cover the turkey loosely with foil during resting to keep it warm and prevent drying.

Storage

Store leftover turkey tightly wrapped in the refrigerator for up to 4 days. Keep gravy in a separate airtight container refrigerated for up to 3 days. Reheat turkey gently in the oven at low temperature covered with foil to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I brine the turkey for less than 2 days?

While you can brine for a shorter time, 48 hours is ideal for maximum juiciness and flavor penetration. Shorter times may yield less tender results.

Do I need to baste the turkey during roasting?

Brushing the turkey with garlic-herb butter during roasting enhances flavor and helps develop crispy skin, but you don’t need to baste repeatedly if you prefer less hands-on cooking.

Juicy Roast Turkey Recipe

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This Juicy Roast Turkey recipe guides you through a dry brining technique and a two-stage roasting process to achieve a flavorful, tender, and perfectly cooked turkey with crispy skin. Infused with herbs, garlic, and butter, this classic roasted turkey is ideal for festive occasions and served with a rich homemade gravy.

• Author: Ella
• Prep Time: 20 minutes (not including 48-hour brining time)
• Cook Time: 1 hour 45 minutes
• Total Time: 2 days 1 hour 5 minutes (including brining and resting)
• Yield: Serves 8 to 10 people 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

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Turkey and Dry Brine

• 10 lb / 5kg whole turkey, thawed (plain, not pre-brined)
• 2 1/2 tbsp kosher salt / cooking salt
• 2 tsp dried thyme or other herbs of choice
• 1 tsp paprika (sweet or ordinary)
• 1 tsp garlic powder (optional)
• 1/2 tsp black pepper
• 2 heads of garlic, halved horizontally (4 halves)
• 1 onion, halved (skin on is fine; brown, yellow, or white)
• 2 small bunches mixed herbs (sage, rosemary, thyme, parsley) – optional

Butter Herb Mixture

• 10 tbsp (150g) unsalted butter, melted
• 1 tbsp mixed sage, rosemary and thyme, finely chopped (equal amounts)
• 3 garlic cloves, minced

Additional Liquids and Thickeners

• 1 1/2 cups dry white wine or water
• 4 cups low sodium chicken broth or stock
• 5 tbsp all-purpose/plain flour
• Salt and pepper, to taste

Instructions

1. Dry Brining Preparation: Mix the salt rub ingredients (kosher salt, dried thyme, paprika, garlic powder, black pepper) thoroughly. Pat the turkey dry inside and out with paper towels and remove any giblets or items inside the cavity.
2. Apply Salt Rub: Sprinkle 1 teaspoon of the salt rub inside the turkey cavity and spread by hand. Turn the turkey upside down and rub 1 teaspoon on the underside. Turn upright and rub the remaining salt rub all over the turkey, concentrating on the breast and even under the skin if possible.
3. Wrap and Refrigerate: Wrap the turkey tightly in cling wrap to create a mummy-like seal or place inside a large sealable plastic bag. Place upside down in a baking pan and refrigerate for 48 hours minimum, flipping the turkey after 24 hours to ensure even brining.
4. Preparing Turkey for Roasting: After the brining period, unwrap the turkey and pat dry if the skin is moist. Leave it out at room temperature for 30 minutes before roasting.
5. Preheat Oven and Prepare Roasting Pan: Preheat oven to 220°C (425°F) or 200°C (fan). Place halved onions and garlic heads in the bottom of a roasting pan. Place a roasting rack on top of the pan if available.
6. Stuff the Turkey: Stuff the turkey cavity with a bunch of mixed herbs, 2 garlic halves, and 3 tbsp (45g) of melted butter. Tie the drumsticks together using kitchen twine if desired. Place the turkey upside down on the rack. Twist wings over the top, brush lightly with melted butter, and sprinkle a small pinch of salt and pepper.
7. Add Liquid: Pour 1 1/2 cups of dry white wine (or water) into the roasting pan beside the onion and garlic.
8. First Roasting Stage: Roast the turkey upside down for 30 minutes at 220°C (425°F).
9. Flip and Adjust Oven: Carefully turn the turkey right side up using a tea towel. Brush with butter and sprinkle lightly with salt and pepper. Reduce oven temperature to 165°C (325°F) or 150°C fan. Continue roasting for 45 minutes.
10. Prepare Garlic Herb Butter: Mix the remaining melted butter with the minced garlic and finely chopped herbs (sage, rosemary, thyme).
11. Final Roasting Stage: Brush the turkey generously with the garlic herb butter mixture and roast for an additional 30 minutes or until a thermometer inserted between the breast and leg reads 165°F (75°C) or until the turkey’s pop-up thermometer activates. Cover loosely with foil if the skin is browning too quickly.
12. Rest the Turkey: Remove the turkey from the oven and transfer to a serving plate. Cover loosely with foil and allow it to rest for 30 minutes before carving and serving to retain juices.
13. Make Turkey Gravy: Place the roasting pan with cooked garlic, onions, and juices on the stovetop over medium-high heat. Sprinkle in 5 tablespoons of flour and cook for 2 minutes to form a roux.
14. Add Broth and Thicken: Gradually whisk in 4 cups low sodium chicken broth. Use a potato masher to mash onions and garlic into the liquid. Stir and scrape the bottom of the pan with a wooden spoon to deglaze. Simmer for 3 to 5 minutes or until thickened.
15. Strain and Serve Gravy: Strain the mixture through a fine sieve into a bowl or gravy boat, pressing to extract all flavors. Serve alongside the carved turkey.

Notes

• Note 1: Ensure the turkey is fully thawed before starting the dry brine.
• Note 2: Use kosher or cooking salt to ensure even curing without oversalting.
• Note 3: Using fresh mixed herbs enhances flavor but dried herbs can be substituted.
• Note 4: White wine adds flavor to the roasting juices; water can be used as a substitute if preferred.
• Note 5: Removing giblets prevents off-flavors and allows room for stuffing.
• Note 6: Wrapping tightly in cling wrap ensures effective dry brining and moisture retention.
• Note 7: Dry brining for two days is optimal; longer than 3 days does not improve taste or texture.
• Note 8: If no roasting rack is available, place turkey on a bed of onions and garlic to elevate it.
• Note 9: Use a meat thermometer for accurate cooking rather than relying on time alone.
• Note 10: Resting the turkey allows the juices to redistribute for moist slices.

Keywords: roast turkey, dry brine turkey, thanksgiving turkey, herb roast turkey, garlic butter turkey, holiday roast turkey