Description
This Juicy Roast Turkey recipe guides you through a perfect dry-brined, herb-infused roast turkey with garlic-herb butter basting. The method ensures juicy, tender meat with crisp skin, complemented by homemade turkey gravy made from pan drippings. Ideal for festive dinners or any special occasion.
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 of garlic, halved horizontally (4 halves)
- 1 onion, halved (skin on is fine)
- 2 small bunch mixed herbs (sage, rosemary, thyme, parsley) (optional)
Butter Mixture and Basting
- 10 tbsp (150g) unsalted butter, melted
- 1 tbsp sage, rosemary and thyme (finely chopped – equal amounts of each)
- 3 garlic cloves, minced
Roasting and Gravy
- 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: Mix together kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper to create the salt rub.
- Prep Turkey for Dry Brining: Pat the turkey dry inside and out with paper towels. Remove giblets or other contents from inside the turkey.
- Apply Salt Rub: Sprinkle 1 teaspoon of the salt rub inside the turkey cavity and spread it roughly with your hand. Turn the turkey upside down and rub 1 teaspoon of the salt rub on the underside. Turn upright and rub the remaining salt rub all over the turkey, focusing on the breast and some under the skin if possible.
- Wrap and Refrigerate: Wrap the turkey tightly mummy-style in cling wrap or place it in a sealable plastic bag. Place upside down in a baking pan and refrigerate for 48 hours, flipping the turkey right side up after 24 hours.
- Prepare for Roasting: Remove turkey from the fridge. It should be moist but not wet; pat dry if necessary and leave out for 30 minutes before roasting. Preheat the oven to 220°C/425°F (200°C fan-forced).
- Prepare Roasting Pan: Place the onion halves and garlic halves in a roasting pan. Place a roasting rack on top if available.
- Stuff the Turkey: Stuff the turkey cavity with a bunch of mixed herbs, 2 garlic halves, and 3 tablespoons (45g) of butter. Tie the drumsticks together with kitchen twine if desired.
- Place Turkey Upside Down: Place the turkey upside down on the rack, twist wings on top, brush with a bit of melted butter and sprinkle lightly with salt and pepper. Pour 1 1/2 cups dry white wine (or water) into the roasting pan.
- Initial Roast: Roast the turkey upside down at 220°C/425°F for 30 minutes.
- Flip and Baste: Using a tea towel or oven mitts, carefully flip the turkey right side up. Brush with melted butter and sprinkle a little salt and pepper.
- Lower Temperature and Continue Roasting: Reduce oven temperature to 165°C/325°F (150°C fan). Roast for 45 minutes.
- Prepare Herb Garlic Butter: Mix remaining melted butter with minced garlic and finely chopped sage, rosemary, and thyme.
- Baste and Finish Roasting: Generously brush the turkey with garlic herb butter. Roast a further 30 minutes or until the internal temperature reaches 165°F/75°C (using a thermometer between breast and leg), or until the turkey’s pop-up thermometer activates. Cover loosely with foil if browning too much.
- Rest the Turkey: Remove the turkey from the oven and place it on a serving plate. Cover loosely with foil and let it rest for 30 minutes.
- Make the Turkey Gravy: Place the roasting pan with garlic, onion, and drippings on the stovetop over medium-high heat. Sprinkle 5 tablespoons of flour and cook for 2 minutes, stirring continuously.
- Add Broth and Thicken: Gradually add 4 cups low sodium chicken broth while mashing the onion and garlic with a potato masher. Scrape the pan bottom with a wooden spoon and cook for 3-5 minutes until thickened.
- Strain and Serve: Strain the gravy into a bowl or gravy boat, pressing down to extract maximum flavour from garlic and onion. Serve alongside the turkey with optional cranberry sauce.
Notes
- Note 1: Use a plain, unbrined turkey to properly dry brine the bird yourself.
- Note 2: Adjust salt amount if using table salt, as kosher salt has larger crystals.
- Note 3: Mixed herbs such as sage, rosemary, thyme, and parsley provide classic turkey flavor.
- Note 4: Using dry white wine adds flavor; water is a suitable substitute if preferred.
- Note 5: Removing giblets is essential to prepare the cavity for stuffing and seasoning.
- Note 6: Wrapping tightly avoids drying out and ensures salt rub penetration.
- Note 7: Dry brining for 2 full days greatly improves juiciness and flavor.
- Note 8: If you do not have a roasting rack, you can place the turkey directly on vegetables or use a makeshift rack with foil balls.
- Note 9: Use a meat thermometer to check doneness for food safety.
- Note 10: If skin browns too quickly during roasting, tent with foil to prevent burning.
- Prep Time: 20 minutes (plus 48 hours dry brining time)
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Keywords: roast turkey, dry brine turkey, holiday turkey, juicy turkey, turkey gravy
