Description

This Juicy Roast Turkey recipe offers a foolproof way to achieve a perfectly golden, crispy-skinned, and juicy turkey. The method involves a dry brine with seasoned salt, starting the cooking process in a hot oven upside down, then finishing it right side up at a lower temperature. Butter, garlic, and fresh herbs are added towards the end to enhance flavor without burning. This practical technique avoids liquid brine and reduces cooking time, making it ideal for busy holiday preparations.

Ingredients

Scale

Main Ingredients

10 lb / 5 kg 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 – brown, yellow, or white)
2 small bunches mixed herbs (sage, rosemary, thyme, parsley – optional)
10 tbsp (150g) unsalted butter, melted
1 tbsp sage, rosemary, and thyme, finely chopped (equal amounts of each)
3 garlic cloves, minced
1 1/2 cups dry white wine (or water)
Salt and pepper to taste
4 cups chicken broth / stock, low sodium
5 tbsp plain / all-purpose flour
Additional salt and pepper for seasoning

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Instructions

Dry Brine: Start by evenly rubbing the kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper all over and inside the thawed turkey. Place the turkey in a refrigerator uncovered or loosely covered for up to 2 days to dry brine and enhance flavor and moisture retention.
Prepare Aromatics: Halve the garlic heads and onion, leaving skins on the onion. Prepare small bunches of fresh mixed herbs like sage, rosemary, thyme, and parsley. These aromatics will be used to infuse flavor during roasting.
Preheat Oven and Position Turkey: Preheat your oven to a high temperature (around 220°C / 425°F). Place the turkey upside down (breast side down) on a roasting rack inside a roasting pan, with halved garlic heads, onion, and herb bunches stuffed inside or placed around it.
Start Roasting: Roast the turkey breast side down at the high temperature for approximately 40-45 minutes. This initial stage helps to brown and crisp the skin on the backside and begin rendering fat.
Flip and Continue Roasting: Carefully flip the turkey right side up. Decrease oven temperature to about 165°C / 325°F and continue roasting for another 75 to 80 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh. Use a meat thermometer to ensure safety and doneness.
Butter and Herb Finish: About 20 minutes before the turkey finishes cooking, brush the melted unsalted butter over the surface. Mix the finely chopped sage, rosemary, thyme, and minced garlic, then gently brush this mixture onto the turkey to prevent burning and add fresh aroma.
Rest the Turkey: Once cooked, remove the turkey from the oven and tent loosely with foil. Let it rest for at least 20 minutes to allow juices to redistribute and keep the meat moist.
Make the Gravy: Pour drippings from the roasting pan into a saucepan. Add chicken broth and bring to a simmer. Whisk in the flour gradually to form a smooth gravy. Add the white wine or water to adjust consistency. Season with salt and pepper to taste.
Serve: Carve the rested turkey and serve with freshly made gravy and your preferred side dishes for a delicious, moist holiday centerpiece.

Notes

This recipe benefits from starting the dry brine up to 2 days before cooking but no longer than 3 days for food safety.
Use the recipe scaler to adjust ingredient quantities based on your turkey’s weight.
Butter mixed with fresh herbs and minced garlic is added toward the end of cooking to avoid burning and preserve fresh flavors.
Dry brining reduces overall cooking time compared to wet brining, making it more convenient for busy cooking days.
You can start the process while the turkey is still partially frozen; it will brine as it thaws.
The turkey takes under 2 hours to cook for a 5 kg / 10 lb bird, which is faster than many traditional roasting methods.
Use low sodium chicken broth to control the salt level in the gravy.

Nutrition

Serving Size: 1 slice (about 3 oz / 85 g) cooked meat with skin
Calories: 280
Sugar: 0.5 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 24 g
Cholesterol: 85 mg