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Juicy Roast Turkey Recipe

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4.2 from 8 reviews

This Juicy Roast Turkey recipe delivers a perfectly cooked, flavorful bird with crispy skin and moist meat achieved through a dry brining process and a two-stage roasting method. Infused with garlic, herbs, and butter, this classic roast turkey is ideal for festive dinners or special occasions, complemented by a rich homemade gravy.

Ingredients

Turkey and Dry Brine

  • 10 lb / 5 kg 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

Aromatics & Stuffing

  • 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

Garlic Herb Butter & Basting

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

Roasting Liquid & Gravy

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

Instructions

  1. Prepare Salt Rub: In a bowl, mix kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper to create the salt rub for dry brining.
  2. Dry Brine Turkey: Pat the turkey dry inside and out, remove giblets. Sprinkle 1 tsp of the salt rub inside the cavity, spreading roughly with your hand. Flip turkey upside down and rub 1 tsp of the salt rub on the underside. Turn turkey upright and rub remaining salt rub all over the skin, focusing on the breast and some under the skin if possible.
  3. Wrap and Refrigerate: Wrap the turkey tightly like a mummy with cling wrap or place in a sealable bag. Place upside down in a baking pan and refrigerate for 48 hours, flipping the turkey to right side up after 24 hours. After brining, unwrap turkey and pat dry if skin is too moist. Let it sit for 30 minutes before roasting.
  4. Preheat Oven and Prepare Roasting Pan: Preheat oven to 220°C/425°F (200°C fan forced). Place onion halves and garlic halves in roasting pan, position a roasting rack on top if available.
  5. Stuff Turkey: Stuff inside the turkey with a bunch of mixed herbs, 2 garlic halves, and 3 tbsp melted butter. Tie drumsticks with kitchen twine if desired.
  6. Initial Roast: Place turkey upside down on the rack with wings twisted on top. Brush with a bit of melted butter and sprinkle lightly with salt and pepper. Pour 1 1/2 cups water into the roasting pan. Roast at 220°C/425°F (200°C fan) for 30 minutes.
  7. Flip and Continue Roasting: Using a tea towel, carefully flip the turkey right side up. Brush generously with butter and sprinkle salt and pepper. Reduce oven temperature to 165°C/325°F (150°C fan) and roast for 45 minutes.
  8. Baste with Garlic Herb Butter and Final Roast: Mix remaining melted butter with minced garlic and chopped herbs. Brush the turkey generously with this mixture. Roast an additional 30 minutes or until a meat thermometer reads 165°F/75°C in the thickest part of the breast or when the pop-up thermometer activates. Cover loosely with foil if skin browns too quickly.
  9. Rest Turkey: Remove turkey from the oven and transfer to a serving plate. Cover loosely with foil and rest for 30 minutes before carving and serving.
  10. Make Gravy: Place the roasting pan with onion, garlic, and drippings on the stovetop over medium-high heat. Sprinkle in flour and cook for 2 minutes to form a roux. Gradually add chicken broth, mashing onion and garlic with a potato masher while stirring to avoid lumps. Scrape bottom of pan with wooden spoon to incorporate browned bits. Cook for 3 to 5 minutes until thickened. Strain gravy into a bowl and serve in a gravy boat alongside turkey.
  11. Serve: Serve turkey carved with homemade gravy and optional cranberry sauce.

Notes

  • Note 1: Use a plain, unbrined whole turkey for best results with the dry brine method.
  • Note 2: Kosher salt is preferred for even seasoning and moisture extraction during dry brining.
  • Note 3: Mixed herbs such as sage, rosemary, thyme, and parsley add aromatic flavor to both the stuffing and butter baste.
  • Note 5: Removing giblets ensures even cooking and prevents off-flavors.
  • Note 6: Wrapping tightly with cling wrap helps salt penetrate deeply during the dry brine.
  • Note 7: The 48-hour dry brine enhances flavor and moisture retention without added water.
  • Note 8: If a roasting rack is unavailable, use vegetables or folded foil to elevate the turkey.
  • Note 9: Use a reliable meat thermometer to confirm the turkey is safely cooked.
  • Note 10: Resting allows juices to redistribute for moist meat.

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