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Juicy Roast Turkey Recipe

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4.2 from 5 reviews

Experience a perfectly juicy, deeply flavorful roast turkey with this detailed recipe featuring a dry brine method, herbs, and a garlic-herb butter baste. Slow roasted to golden perfection with a rich, homemade gravy, it’s ideal for festive occasions or any special meal.

  • Author: Emma
  • Prep Time: 10 minutes (excluding brining time)
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes (plus 48 hours brining)
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Turkey and Rub

  • 10 lb / 5kg whole turkey, thawed (plain not pre-brined)
  • 2 1/2 tbsp kosher salt / cooking salt
  • 2 tsp dried thyme (or other herb of choice)
  • 1 tsp paprika (sweet or ordinary)
  • 1 tsp garlic powder (optional)
  • 1/2 tsp black pepper

Aromatics

  • 2 heads of garlic, halved horizontally (4 halves)
  • 1 onion, halved (skin on is fine; brown, yellow, or white)
  • 2 small bunch mixed herbs (sage, rosemary, thyme, parsley – optional)

Butter Mixture

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

Liquids

  • 1 1/2 cups dry white wine (or water)
  • 4 cups chicken broth / stock (low sodium)

Thickener and Seasonings for Gravy

  • 5 tbsp all-purpose flour
  • Salt and pepper, to taste

Instructions

  1. Prepare the Salt Rub: Mix kosher salt, dried thyme, paprika, garlic powder (optional), and black pepper together to form the salt rub.
  2. Dry Brining the Turkey: Pat the turkey dry inside and out with paper towels and remove giblets. Sprinkle 1 teaspoon of the salt rub inside the turkey, spreading it evenly. Turn the turkey upside down and rub 1 teaspoon of salt rub on the underside. Then, rub the remaining salt rub on the outside, focusing mostly on the breast and even under the skin if possible. Wrap turkey tightly with cling wrap or place into a sealable plastic bag.
  3. Refrigerate for Brining: Place the wrapped turkey upside down in a baking pan and refrigerate for 48 hours, flipping the turkey right side up after 24 hours. After brining, unwrap the turkey; the skin should be moist but not wet. If wet, pat dry and let it sit out for 30 minutes before roasting.
  4. Preheat Oven and Prepare Aromatics: Preheat oven to 220°C / 425°F (200°C fan). Place halved onions and garlic heads in the roasting pan. Set a roasting rack on top if available.
  5. Stuff the Turkey: Mix 3 tbsp melted butter with some herbs and stuff inside the turkey along with 2 garlic halves. Tie drumsticks together with kitchen twine if desired.
  6. Roast Upside Down: Place the turkey upside down on the rack, twisting wings on top. Brush with some melted butter and sprinkle a little salt and pepper. Pour the wine into the roasting pan. Roast for 30 minutes at 220°C/425°F.
  7. Flip & Adjust Temperature: Using a tea towel, flip the turkey right side up carefully. Brush with butter and sprinkle a little salt and pepper. Lower oven temperature to 165°C/325°F (150°C fan) and roast for 45 minutes.
  8. Garlic Herb Butter Baste: Combine remaining melted butter with minced garlic and chopped herbs. Brush the turkey generously and roast for an additional 30 minutes, or until a meat thermometer inserted between the breast and leg reads 165°F/75°C or the built-in pop-up thermometer signals doneness. Cover loosely with foil if overly browned.
  9. Rest the Turkey: Remove turkey from the oven onto a serving plate. Loosely cover with foil and rest for 30 minutes before carving and presenting on a platter.
  10. Make the Gravy: Place the roasting pan with garlic, onion, and pan liquids on the stove over medium-high heat. Add flour and stir/cook for 2 minutes. Add chicken broth and use a potato masher to mash onion and garlic, scraping browned bits from the pan. Cook for 3–5 minutes until thickened.
  11. Strain and Serve Gravy: Strain the gravy through a sieve into a bowl or gravy boat, pressing to extract maximum flavor. Serve alongside turkey with optional cranberry sauce.

Notes

  • Note 1: Ensure the turkey is fully thawed before starting the recipe.
  • Note 2: Kosher salt is preferred for dry brining; if using regular salt, adjust quantity accordingly.
  • Note 3: Mixed fresh herbs add additional aroma but are optional.
  • Note 4: White wine adds flavor, but water can be substituted if preferred.
  • Note 5: Removing giblets avoids bitter flavors and makes space for stuffing herbs.
  • Note 6: Wrapping tightly in cling wrap ensures even brining and prevents contamination.
  • Note 7: Dry brining over 48 hours deeply seasons the turkey and enhances juiciness.
  • Note 8: If no roasting rack is available, use a thick bed of onions and garlic to lift the turkey off the pan.
  • Note 9: Use a reliable meat thermometer to ensure food safety and optimal doneness.
  • Note 10: Resting the turkey allows juices to redistribute, making it moist and tender.

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