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.
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Roast Upside Down: Roast turkey in the preheated oven for 30 minutes to help the breast meat stay moist.
- 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).
- Continue Roasting: Roast the turkey for 45 minutes at the lower temperature.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
