Introduction

This juicy roast turkey recipe delivers tender, flavorful meat with a beautifully crisp skin. Using a simple dry brine and garlic-herb butter, it’s perfect for special occasions or a comforting family meal.

A whole roasted turkey with golden brown, crispy skin seasoned with herbs sits in the center, resting on a bed of green leafy garnish mixed with bright red cranberries. Surrounding the turkey are orange slices adding a fresh contrast of bright orange and white from the fruit peel. To the right, a white gravy boat filled with smooth brown gravy is placed, and above it, a white bowl holds a chunky red cranberry sauce. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 other herb of choice
1 tsp paprika (sweet or ordinary)
1 tsp garlic powder (optional)
1/2 tsp black pepper
2 heads of 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 or all purpose flour

Instructions

Step 1: Prepare the salt rub by mixing kosher salt, dried thyme, paprika, garlic powder, and black pepper. Pat the turkey dry inside and out, then sprinkle 1 teaspoon of the rub inside the cavity and 1 teaspoon on the underside. Rub the remaining mixture over the entire turkey, focusing on the breast and under the skin where possible.
Step 2: Wrap the turkey tightly in cling wrap, place upside down in a baking pan, and refrigerate for 48 hours, flipping halfway through. This dry brine will enhance flavor and moisture.
Step 3: About 30 minutes before roasting, unwrap the turkey and pat dry if too moist. Preheat the oven to 220°C (425°F, 200°C fan).
Step 4: Place the halved onions and garlic heads in a roasting pan. Add a roasting rack on top if available. Stuff the turkey cavity with mixed herbs, 2 garlic halves, and 3 tbsp melted butter. Tie the drumsticks together if desired. Place the turkey upside down on the rack, twist wings so they rest on top, brush with melted butter, and season lightly with salt and pepper. Pour the white wine into the pan.
Step 5: Roast the turkey upside down for 30 minutes at 220°C (425°F).
Step 6: Using a tea towel, carefully flip the turkey right side up. Brush generously with melted butter, season with salt and pepper. Lower the oven temperature to 165°C (325°F, 150°C fan) and roast for 45 minutes.
Step 7: Mix remaining melted butter with minced garlic and chopped herbs. Brush the turkey with this garlic-herb butter, then roast for an additional 30 minutes or until the internal temperature reaches 165°F (75°C) at the thickest part of the breast or between the breast and leg. Cover loosely with foil if the skin browns too quickly.
Step 8: Remove the turkey from the oven and transfer to a serving plate. Cover loosely with foil and rest for 30 minutes before carving.
Step 9: For the gravy, place the roasting pan with the onion, garlic, and drippings on the stove over medium-high heat. Add flour and cook, stirring, for 2 minutes. Gradually add chicken broth while mashing the onion and garlic with a potato masher. Scrape any browned bits from the pan. Cook for 3-5 minutes until thickened, then strain into a bowl and serve alongside the turkey.

Tips & Variations

For extra flavor, add a splash of brandy or bourbon to the gravy while cooking.
Substitute dried herbs in the rub with fresh if preferred; just use about three times the amount.
Brining for longer than 3 days is unnecessary and won’t improve the turkey further.
If you don’t have a roasting rack, place the turkey on a bed of chopped vegetables or sturdy herbs to elevate it from the pan.
Letting the turkey rest before carving allows juices to redistribute and keeps the meat moist.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to avoid drying out the meat. You can freeze cooked turkey for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A whole roasted turkey with golden brown, crispy skin sits in the center, its surface speckled with black pepper and herbs showing a textured, roasted finish. The turkey is placed on a bed of mixed green leaves, surrounded by bright orange slices and red cranberries adding splashes of vibrant color. To the right is a white sauce boat filled with brown gravy, and above is a white bowl filled with deep red cranberry sauce. The background is a white marbled texture, enhancing the rich colors of the turkey and fruit around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen turkey for this recipe?

It’s best to fully thaw the turkey before starting the dry brine process. A frozen or partially frozen bird won’t absorb the salt rub effectively.

How do I know when the turkey is fully cooked?

The turkey is done when a meat thermometer inserted between the breast and thigh reads 165°F (75°C). Alternatively, the pop-up thermometer that comes with some turkeys will indicate when it’s done.