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Juicy Roast Turkey Recipe

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★★★★★

4.8 from 118 reviews

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/juicy-roast-turkey-recipe/