Juicy Roast Turkey Recipe

Introduction

Enjoy a perfectly juicy roast turkey with this detailed recipe that guides you through dry brining and roasting for outstanding flavor and tenderness. Ideal for festive occasions or a special family dinner, this method ensures a crisp skin and succulent meat every time.

Ingredients

• 10 lb (5kg) whole turkey, thawed (plain, not pre-brined)
• 2 1/2 tbsp kosher salt or 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 garlic, halved horizontally (4 halves)
• 1 onion, halved (skin on is fine)
• 2 small bunches mixed herbs (sage, rosemary, thyme, parsley; optional)
• 10 tbsp (150g) unsalted butter, melted
• 1 tbsp finely chopped sage, rosemary and thyme (equal amounts)
• 3 garlic cloves, minced
• 1 1/2 cups dry white wine or water
• Salt and pepper, to taste
• 4 cups low sodium chicken broth or stock
• 5 tbsp plain/all-purpose flour

Instructions

1. Step 1: Mix the salt, thyme, paprika, garlic powder, and black pepper to create the salt rub.
2. Step 2: Pat the turkey dry inside and out with paper towels. Remove giblets or any contents.
3. Step 3: Sprinkle 1 tsp of the salt rub inside the turkey and spread it evenly. Flip the turkey upside down and rub another 1 tsp on the underside.
4. Step 4: Turn the turkey upright and rub the remaining salt rub all over, focusing on the breast and some under the skin if possible.
5. Step 5: Wrap the turkey tightly in cling wrap or place it inside a sealable plastic bag.
6. Step 6: Place the wrapped turkey upside down in a baking pan and refrigerate for 48 hours, flipping it after 24 hours.
7. Step 7: After brining, unwrap the turkey. The skin should feel moist but not wet—pat dry if necessary. Let it rest at room temperature for 30 minutes before roasting.
8. Step 8: Preheat the oven to 220°C (425°F) or 200°C (425°F) fan-forced.
9. Step 9: Place halved onions and garlic in a roasting pan. Set a roasting rack on top if available.
10. Step 10: Stuff the turkey cavity with a bunch of fresh herbs, 2 garlic halves, and 3 tbsp (45g) melted butter. Tie the drumsticks together with kitchen twine if desired.
11. Step 11: Place the turkey upside down on the rack, twist the wings on top, brush with melted butter, and season lightly with salt and pepper.
12. Step 12: Pour the white wine into the roasting pan.
13. Step 13: Roast the turkey at 220°C (425°F) for 30 minutes.
14. Step 14: Using a tea towel, carefully flip the turkey right side up, brush with butter, and season again with a little salt and pepper.
15. Step 15: Reduce the oven temperature to 165°C (325°F) or 150°C (325°F) fan-forced.
16. Step 16: Roast the turkey for 45 minutes.
17. Step 17: Combine the remaining melted butter with minced garlic and chopped herbs, then brush the turkey generously with this garlic-herb butter.
18. Step 18: Continue roasting for 30 minutes or until the internal temperature reaches 165°F (75°C). Cover loosely with foil if the skin browns too much.
19. Step 19: Remove the turkey from the oven, transfer to a serving plate, cover loosely with foil, and rest for 30 minutes before carving.
20. Step 20: For the gravy, place the roasting pan with garlic and onions on the stove over medium-high heat. Stir in the flour and cook for 2 minutes.
21. Step 21: Add chicken broth and mash the onions and garlic using a potato masher. Scrape any browned bits from the pan with a wooden spoon and cook until thickened, about 3 to 5 minutes.
22. Step 22: Strain the gravy into a bowl, pressing to extract flavors, then serve alongside the turkey.

Tips & Variations

• Dry brining the turkey ensures moist meat and crispy skin—don’t skip the 48-hour fridge time.
• Use a roasting rack to allow heat circulation and prevent soggy skin.
• Substitute white wine with water or apple juice if preferred.
• Add your favorite herbs or spices to customize the flavor profile.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture. Gravy can be kept separately in the fridge for 2–3 days and reheated on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to brine the turkey for 48 hours?

While 48 hours is recommended for best results, a minimum of 24 hours can still improve flavor and moisture. Longer than 48 hours is generally unnecessary.

Can I use fresh herbs instead of dried?

Yes, fresh herbs work wonderfully, especially in the garlic-herb butter and for stuffing the cavity. Use roughly double the amount of fresh herbs compared to dried.

Juicy Roast Turkey Recipe

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★★★★★

5 from 150 reviews

• Author: Elara
• Total Time: 2 days 2 hours 5 minutes
• Yield: Serves 8–10 1x

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Description

This Juicy Roast Turkey recipe guides you through a dry brining process that ensures tender, flavorful meat with crispy skin. The turkey is seasoned well in advance, roasted upside down initially for moistness, then flipped and basted with a garlic-herb butter for rich flavor. The method includes a simple homemade turkey gravy made from the pan drippings, perfect for an impressive holiday or family dinner centerpiece.

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Ingredients

Scale 1x2x3x

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 herb of choice)
• 1 tsp paprika (sweet or ordinary)
• 1 tsp garlic powder (optional)
• 1/2 tsp black pepper
• 2 heads garlic, halved horizontally (4 halves)
• 1 onion, halved with skin on (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 sage, rosemary, and thyme (finely chopped, equal amounts)
• 3 garlic cloves, minced

Roasting Liquids

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

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Instructions

1. Prepare the Salt Rub: Combine kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper thoroughly to create the salt rub for dry brining.
2. Dry Brine the Turkey: Pat the turkey dry inside and out. Remove giblets if present. Sprinkle one teaspoon of the salt rub inside the cavity and spread it evenly. Turn turkey upside down and rub one teaspoon of salt rub on the underside. Turn the turkey upright and rub the remaining salt rub all over the skin, focusing on the breast and under the skin where possible. Wrap the turkey tightly in cling wrap or place in a large sealable bag.
3. Refrigerate for 48 hours: Place the wrapped turkey upside down in a baking pan. Refrigerate for 2 days, flipping the turkey right side up after 24 hours to ensure even brining. After 48 hours, unwrap turkey, pat dry if the skin feels wet, and leave it at room temperature for 30 minutes before roasting.
4. Preheat Oven and Prepare Roasting Setup: Preheat oven to 220°C/425°F (200°C fan-forced). Place halved onions and garlic heads in the bottom of a roasting pan. Place a roasting rack on top, or if unavailable, position the turkey so it doesn’t sit directly on the vegetables.
5. Stuff and Position Turkey: Stuff the turkey cavity with a bunch of fresh herbs, 2 garlic halves, and 3 tablespoons of melted butter. Optionally tie drumsticks together with kitchen twine for even cooking. Place the turkey upside down on the rack with wings twisted on top, brush lightly with melted butter, and sprinkle with a bit of salt and pepper. Pour white wine or water into the roasting pan around the turkey.
6. Roast Upside Down: Roast turkey in the preheated oven for 30 minutes to help the breast meat stay moist.
7. Flip and Lower Temperature: Using a tea towel for grip, carefully flip the turkey upright. Brush generously with butter, season lightly with salt and pepper. Reduce oven temperature to 165°C/325°F (150°C fan).
8. Continue Roasting: Roast the turkey for 45 minutes at the lower temperature.
9. Garlic Herb Butter Basting: Mix remaining melted butter with minced garlic and chopped herbs. Brush the mixture generously over the turkey skin to infuse flavor and aid browning.
10. Final Roast: Roast the turkey for an additional 30 minutes or until the built-in thermometer pops up, or a meat thermometer reads 165°F/75°C when inserted between the breast and leg. If the skin is browning too quickly, loosely cover with foil.
11. Rest the Turkey: Remove the turkey onto a serving plate, cover loosely with foil, and let it rest for 30 minutes before carving and serving.
12. Make Gravy: Place the roasting pan with the onion, garlic, and drippings over medium-high heat on the stovetop. Sprinkle flour over the contents and cook for 2 minutes stirring constantly.
13. Add Broth and Thicken Gravy: Gradually add chicken broth, using a potato masher to mash the garlic and onion into the gravy. Scrape the bottom with a wooden spoon to lift any flavorful bits. Simmer for 3-5 minutes until thickened.
14. Strain and Serve: Strain the gravy into a bowl, pressing to extract maximum flavor from the solids. Transfer to a gravy boat and serve alongside the carved turkey.

Notes

• Note 1: Use a plain turkey that has not been pre-brined to fully benefit from the dry brine process.
• Note 2: Kosher salt is preferred for dry brining due to its texture and flavor absorption.
• Note 3: Optional fresh herbs add more complexity to flavor when used inside the cavity and in butter basting.
• Note 4: White wine can be substituted with water if preferred or for dietary restrictions.
• Note 5: Removing giblets ensures even cooking and prevents unwanted flavors.
• Note 6: Cling wrap is best for holding the salt rub close to the turkey during brining.
• Note 7: The salt brining time can range from 2 to 3 days; beyond 3 days doesn’t improve results significantly.
• Note 8: If you don’t have a roasting rack, you can place the turkey on top of the onion and garlic halves to elevate it slightly.
• Note 9: Using a meat thermometer is critical for safe cooking and to avoid overcooking.
• Note 10: Tent with foil if skin browns too quickly to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Keywords: Roast Turkey, Juicy Turkey, Dry Brined Turkey, Thanksgiving Turkey, Holiday Turkey, Garlic Herb Butter Turkey, Turkey Gravy