Juicy Roast Turkey

Name: Juicy Roast Turkey
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10 -12
Ingredients: 10 lb / 5kg whole turkey; 2 1/2 tbsp kosher salt; 2 tsp thyme; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp black pepper; 2 garlic; 1 onion; 2 mixed herbs; 10 tbsp (150g) butter; 1 tbsp (in total) sage; 1 tbsp (in total) rosemary; 1 tbsp (in total) thyme; 3 garlic; 1 1/2 cups white wine; salt; black pepper; 4 cups chicken broth; 5 tbsp flour; salt; black pepper

User Reviews

5

221 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs
Brining time
2 d
Total Time
2 hrs 20 mins
Servings
10 -12
Course
Main Course, Dinner
Cuisine
American

Juicy Roast Turkey

Paige Becker

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Juicy Roast Turkey features a dry brine salt rub combining kosher salt, thyme, paprika, garlic powder, and black pepper, which enhances the 10 lb whole turkey's flavor and moisture. After marinating for 48 hours wrapped in cling film, the turkey is roasted upside down initially, then flipped and basted with a garlic-herb butter mixture, ensuring tender, flavorful meat with a golden crust. This recipe requires some planning for the brining time but results in a moist roast that leverages wine and fresh herbs for depth. It pairs well with the included gravy made from the turkey drippings and stock.

Description

Juicy Roast Turkey uses a careful dry brine to tenderize and flavor the bird before roasting. The salt rub, infused with thyme, paprika, garlic, and black pepper, is applied inside and outside the turkey and then allowed to rest in the refrigerator for 48 hours, encouraging deeper seasoning and better moisture retention. The roasting process starts with the turkey placed upside down at high heat to brown the breast, then it is flipped, basted with a mixture of melted butter, minced garlic, and fresh herbs, and roasted at a lower temperature to finish cooking. The use of white wine and aromatics like garlic and onion during roasting enhances complexity.

The turkey's flavor is enriched by the combination of herbs such as sage, rosemary, and thyme, both in the rub and the basting butter, giving a gentle aromatic lift. The texture balances a crisp, golden skin and juicy, tender meat inside. The recipe also includes detailed guidance on roasting times based on weight and internal temperature checks for doneness, ensuring safe and succulent results.

This roast turkey is suitable for occasions requiring a classic centerpiece, with the included gravy made from turkey drippings and chicken broth complementing the dish well. The detailed brining and roasting method ensures a well-seasoned bird that can be the main feature of a festive meal.

Notes emphasize thorough thawing processes, salt type adjustments, and suggest not rinsing the turkey after brining to maintain moisture and flavor. There are tips for elevating the turkey during roasting to avoid uneven browning and guidance on using leftovers creatively in other dishes.

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Ingredients

Servings

10 lb / 5kg whole turkey , thawed (plain not pre brined) (Note 1)

Dry Brine Salt Rub:

2 1/2 tbsp kosher salt Note 2, or cooking salt
2 tsp thyme or other herb of choice, dried
1 tsp paprika , sweet or ordinary
1 tsp garlic powder (optional)
1/2 tsp black pepper

For Roasting

2 garlic halved horizontally (ie 4 halves, heads
1 onion , halved - skin on is fine (brown, yellow, white)
2 mixed herbs sage, rosemary, thyme, parsley (optional, Note 3, small bunch
10 tbsp (150g) butter melted, unsalted
1 tbsp (in total) sage finely chopped - equal amounts of each (Note 3
1 tbsp (in total) rosemary
1 tbsp (in total) thyme
3 garlic minced, cloves
1 1/2 cups white wine or water (Note 4, dry
salt
black pepper

Gravy (~ 4 cups/1L)

4 cups chicken broth low sodium, or stock
5 tbsp flour , plain / all purpose
salt
black pepper

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Instructions

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RECIPE SUMMARY:

Rub turkey with the Salt Rub, wrap mummy-like in cling wrap. Fridge 48 hrs, flipping halfway. Stuff, roast upside down 30min in hot 220°C/425°F (200°C fan) oven, flip, garlic-herb-butter baste, finish roasting in lower oven 165°C/325°F (150°C fan).

FULL RECIPE

Dry Brining Preparation

Salt Rub: Mix together the Rub ingredients.
Prep Turkey: Pat the turkey dry with paper towels, inside and out. Remove giblets or anything else inside the turkey. (Note 5)
Sprinkle: Sprinkle 1 teaspoon of the Salt Rub inside the turkey and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the Salt Rub on the underside.
Turn the turkey upright and rub the remaining Salt Rub on the turkey, using most on the breast - even some under the skin if you can.
Wrap turkey mummy-like in lots of cling wrap (works best, I find) or place the turkey in a sealable plastic bag (Note 6).

Brining (Note 7):

Place turkey upside down in baking pan. Refrigerate 2 days (minimum) up to 3 days (4 days adds nothing, I find).
24 hours later: Flip turkey so it's right side up.
24 (to 48 hours) later: unwrap turkey. The skin should be moist but not wet. If wet, pat dry. Leave out for 30 min before roasting.

Prepare for roasting:

Preheat oven to 220°C/425°F (200°C fan-forced)
Prep for roasting: Place the onions and garlic in a roasting pan. Place a roasting rack on top - if you have one (Note 8 for sub).
Stuff bunch of herbs + 2 garlic halves + 3 tbsp butter (45g) inside the turkey. Tie drumsticks together with kitchen twine (optional).
Place turkey UPSIDE DOWN on the rack. Twist the wings so they are on top - see video. Brush with a bit of melted butter. Sprinkle with a tiny bit of salt and pepper.
Wine - Pour wine in roasting pan.

Roasting:

Roast for 30 minutes.
Flip & brush - Use a tea towel to turn the turkey over so it's right side up. Brush with butter, sprinkle with a tiny bit of salt and pepper.
Turn oven down to 165°C/325°F (150°C fan).
Roast turkey 45 minutes.
Garlic herb butter: Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up; or b) a thermometer inserted between the breast and leg reads 165°F/75°C. (Notes 9, 10). Cover loosely with foil if browning too much.
Rest: Remove turkey onto serving plate, cover loosely with foil and rest for 30 minutes before transferring to platter for presentation and carving (see in post for styling idea).
Serve turkey with gravy and/or Cranberry Sauce.

Turkey Gravy

Place roasting pan (with garlic, onion etc still in it) on the stove over medium high heat. Add flour and cook for 2 minutes.
Add broth and use a potato masher to mash the onion and garlic into the mixture. Use a wooden spoon to scrap the bottom of the pan. Cook for 3 to 5 minutes or until thickened.
Strain into a bowl, pressing down to extract all the flavour out of the onion and garlic. Transfer to gravy boat.

Notes

Thaw the turkey in the refrigerator according to weight, allowing about 24 hours per 3-4 pounds, or use a fast water thaw method with the bird sealed in a leak-proof bag.
Pat the turkey dry thoroughly before applying the salt rub to ensure better seasoning and browning; do not rinse after brining.
Use kosher or cooking salt for the brine, and adjust amounts if using finer table salt to avoid oversalting.
The dry brine can be applied to partially thawed turkey as long as the skin is pliable.
During roasting, elevate the turkey using a foil "rope" or rack to prevent uneven browning on the skin, especially when roasting upside down initially.
Cooking times vary with turkey weight; always check internal temperature between breast and leg for doneness.
Leftover turkey can be repurposed into soups, pies, or sandwiches to minimize waste.