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Juicy Roast Turkey Recipe

Avatar photoByMia
Jump to Recipe· 4.7 from 143 reviews

If you’ve ever struggled to get a perfectly juicy roast turkey, you’re going to be so relieved with this Juicy Roast Turkey Recipe. I absolutely love how this recipe locks in flavor and moisture with a simple dry brine and a two-step roasting process. When I first tried it, I was amazed by how tender and flavorful the turkey turned out—truly a game changer for any holiday or special meal. Stick with me, and I’ll share all the tips and tricks so your turkey comes out juicy and delicious every time, just like mine does.

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Why You’ll Love This Recipe

  • Juicy, Tender Meat: The dry brine method deeply seasons the turkey while keeping every bite moist and flavorful.
  • Simple Ingredients: You’ll find all pantry staples here—no fancy extras, just great herbs, butter, and wine for natural richness.
  • Easy to Follow Steps: From brining to roasting, I’ll guide you every step so you avoid common pitfalls like drying out the breast meat.
  • Perfect for Any Occasion: Whether it’s Thanksgiving, Christmas, or a family dinner, this recipe shines and impresses guests without stress.
The dish shows a large white tray filled with roasted turkey pieces that are golden brown with a slightly crispy texture. On the left, slices of the turkey are neatly arranged showing the white and light brown meat inside. Whole turkey legs and wings are placed around, some garnished with bright red cranberries. Fresh green herbs and leafy greens cover the tray, with orange slices scattered on top and around the turkey. In the top right corner, there is a white bowl filled with dark red cranberry sauce that looks thick. At the bottom right, a white gravy boat contains a rich brown gravy. The whole scene is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey, perfect roast turkey, moist turkey recipe, holiday turkey tips, tender roast turkey this …

Ingredients You’ll Need

All of these ingredients work together perfectly to enhance the natural flavor of your turkey without overwhelming it. I recommend using fresh herbs if you can; they infuse the bird with a lovely aroma. Also, pick a dry white wine that you’d enjoy drinking—that little splash adds so much to the pan juices and gravy.

Flat lay of a whole raw turkey with pale pink skin and plump texture, surrounded by fresh garlic heads halved to reveal smooth white cloves, a halved onion with rich brown and yellow outer layers and crisp white flesh inside, small bunches of vibrant green mixed herbs including sage, rosemary, thyme, and parsley with delicate leaves, sprigs of finely chopped sage and rosemary displaying their textured, needle-like leaves, and a small mound of creamy, pale yellow melted butter glistening softly, all arranged naturally with some herbs sprinkled around to add freshness, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey, perfect roast turkey, moist turkey recipe, holiday turkey tips, tender roast turkey
  • Whole turkey: Choose a thawed, plain turkey—not pre-brined—to ensure proper seasoning and moisture control.
  • Kosher salt: Essential for the dry brine—use kosher salt rather than fine table salt for the best results.
  • Dried thyme: Adds an earthy, savory note—feel free to swap with your favorite herb blend.
  • Paprika: Gives a subtle warmth and beautiful color without overpowering.
  • Garlic powder: Optional but recommended for an extra layer of flavor in the rub.
  • Black pepper: Freshly ground if possible, for a bit of zip.
  • Garlic heads and onion: These roast beneath the turkey, infusing the pan juices with deep, mellow sweetness.
  • Fresh herbs (sage, rosemary, thyme, parsley): For stuffing the cavity and brushing in butter—aromatics that transform the roast.
  • Unsalted butter: Melted for basting—this keeps the skin crisp and skin-to-meat flavor balanced.
  • Fresh garlic cloves: Minced to mix with butter for that irresistible herb-garlic finish.
  • Dry white wine or water: Adds moisture and deglazes the pan for luscious drippings to make gravy.
  • Chicken broth: For making the gravy that completes the meal.
  • Flour: Plain/all-purpose for thickening the gravy.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this juicy roast turkey recipe is how easy it is to tweak based on what you like or have on hand. I’ve even swapped herbs and liquids depending on the season or my mood — you might want to try that too!

  • Herb Variations: I sometimes swap thyme for tarragon or add a little sage to the dry rub for a slightly different herbal profile that my family adores.
  • Spiced Butter: Mixing in a bit of lemon zest or smoked paprika into the butter gives a fun twist to the turkey skin’s flavor.
  • Alcohol-Free: If you skip the wine, simply use extra broth or water to keep the pan moist; I’ve done this for kid-friendly dinners and it works just as well.
  • Smaller Birds: This recipe scales well—just adjust brining and cooking time accordingly. Having cooked smaller hens this way, the method is equally foolproof.

How to Make Juicy Roast Turkey Recipe

Step 1: Master the Dry Brine

This is the secret to juicy turkey every time. Mix your kosher salt, thyme, paprika, garlic powder, and pepper until well combined. Pat your turkey nice and dry inside and out—this helps the dry brine work its magic. Rub about a teaspoon of the mixture inside the cavity and under the bird, then slather the remaining rub all over the outside, especially the breast. Don’t be shy about slipping some under the skin where you can—the flavor really sinks in there.

Wrap your turkey tightly in cling wrap (I find this better than bags) like a mummy and pop it in the fridge, breast-side down, resting in a pan to catch any drips. Flip it upright after 24 hours, then unwrap after 48. This isn’t just seasoning; it’s working to draw out the turkey’s natural juices and then reabsorb them, which makes the meat extra tender and deeply flavorful. I learned this method years ago, and it made all the difference when I struggled with drying out turkey in the past.

Step 2: Prep for Roasting

Preheat your oven to a hot 220°C/425°F (200°C fan). Arrange halved onions and garlic heads in the bottom of your roasting pan—they’ll infuse the pan juices and keep the skin from sticking. Place a rack or make a foil ring for the turkey to rest on so it’s elevated from the aromatics. Stuff the cavity with fresh herb bunches, two garlic halves, and a bit of butter to keep things moist and fragrant inside.

Place the turkey upside down on the rack with the wings twisted neatly on top to protect them from burning. Give it a brush with melted butter and a light sprinkle of salt and pepper. Pour your dry white wine (or water) into the pan around the onions and garlic—it’ll create steam and flavor throughout roasting. This setup is the foundation for that gorgeous brown skin and juicy interior every time.

Step 3: Roast and Flip

Start roasting the turkey upside down for 30 minutes at high heat. This helps the dark meat cook faster and renders the fat better, which really keeps the bird juicy. Then comes a quick trick I swear by: using a clean tea towel for grip, flip the turkey right side up carefully. Be gentle—this part scared me at first, but once you get the hang of it, it’s not hard at all.

Lower the oven temperature to 165°C/325°F (150°C fan) and roast for another 45 minutes. Next, mix the remaining melted butter with minced garlic and herbs, then brush generously all over the turkey. That garlicky herb butter finish seals in flavor and helps create a luscious, crispy skin. Keep roasting for about 30 more minutes or until your thermometer says 165°F/75°C inside the thickest part of the breast. If the skin is browning too quickly, loosely tent with foil.

Step 4: Rest and Make Gravy

Once the turkey is out of the oven, tent with foil and let it rest for a good 30 minutes. This resting phase is crucial to let the juices redistribute—we don’t want them running all over your carving board!

Meanwhile, pour the juices and aromatics from the roasting pan onto the stove. Sprinkle flour over the pan, cook briefly to form a roux, then whisk in chicken broth while mashing the onions and garlic to extract every bit of flavor. Cook until thickened for the most amazing gravy—smooth, rich, and perfect for drizzling.

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Pro Tips for Making Juicy Roast Turkey Recipe

  • Don’t Skip the Dry Brine: I used to skip brining because it seemed like extra work, but once I tried it, I swear by it—it’s the key to juicy, flavorful meat every time.
  • Butter Under the Skin: If you can gently slide some herb butter under the skin on the breast, that’s an extra moisture and flavor boost I highly recommend.
  • Use a Meat Thermometer: Trust me, even a cheap thermometer changed my turkey game. It helps you avoid drying out the breast while ensuring the bird’s safe to eat.
  • Rest Your Turkey Well: This step is where the magic happens—patience here means juicy meat and easy carving.

How to Serve Juicy Roast Turkey Recipe

A close-up view of several layers of sliced roasted turkey arranged on a bed of green leafy herbs and bright red cranberries. Light brown gravy is being poured from a white jug onto the center of the thick turkey slices, creating a glossy sauce layer. Orange slices are placed on the side, adding a pop of vibrant color. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey, perfect roast turkey, moist turkey recipe, holiday turkey tips, tender roast turkey

Garnishes

I like to keep garnishes simple and fresh—sprigs of rosemary and thyme scattered around the platter brighten the rustic presentation. Thin slices of orange or lemon tucked under the turkey add a pop of color and a lovely citrus aroma that pairs beautifully with the herb butter.

Side Dishes

For sides, my family goes crazy for creamy mashed potatoes, roasted root vegetables, and a vibrant homemade cranberry sauce. You can’t go wrong with classic green beans almondine or a fresh, peppery arugula salad to balance the richness of the turkey and gravy.

Creative Ways to Present

One holiday, I experimented with serving slices of turkey alongside mini herb butters and a spread of colorful roasted vegetables arranged on a wooden board—it was a hit! Even simple carved turkey on a large platter layered with herbs and citrus wheels looks elegant for special occasions without needing much extra effort.

Make Ahead and Storage

Storing Leftovers

I always store leftover turkey in airtight containers in the fridge, separating white and dark meat to maintain texture. It usually lasts up to 4 days without drying out, especially because of the brine. Just be sure to refrigerate within two hours of cooking.

Freezing

If you want to freeze leftovers, portion the meat into freezer-safe bags, removing as much air as possible. I’ve had great success freezing turkey for up to 3 months; just thaw overnight in the fridge for the best texture.

Reheating

To reheat, I find gentle warming in the oven at 300°F (150°C) wrapped loosely in foil keeps the turkey moist. Adding a splash of broth inside the foil before heating helps prevent dryness. Using the microwave is fine for small portions, but it can dry out meat quickly so watch carefully.

FAQs

  1. Can I use a pre-brined or self-basting turkey for this Juicy Roast Turkey Recipe?

    I recommend NOT using pre-brined or self-basting turkeys with this recipe because they already contain salt and flavorings, which can result in an overly salty bird. This Juicy Roast Turkey Recipe is designed for plain, thawed turkeys to control salt levels perfectly through the dry brine.

  2. How long should I brine the turkey for the best results?

    Brining for 48 hours is my go-to recommendation since it deeply seasons and tenderizes the meat. You can brine for up to 3 days for more intensity, but beyond that, I didn’t notice much difference. Even overnight brining improves flavor if you’re short on time.

  3. What if I don’t have a roasting rack?

    No worries! You can make a makeshift rack by shaping aluminum foil into a thick coil or circle and placing it on top of the onions in the pan to keep the turkey elevated. This helps crisp the skin evenly and prevents it from sitting in juices.

  4. How do I know when the turkey is fully cooked?

    The best way is to use a meat thermometer inserted between the breast and thigh. When it reads 165°F (75°C), the turkey is safe and juicy. If you don’t have a thermometer, check for clear juices running from the joint between the leg and breast when pierced.

Final Thoughts

This Juicy Roast Turkey Recipe has quickly won a permanent spot on my holiday menu because it takes the guesswork out of roasting and delivers reliably tender, flavorful turkey every time. I want you to experience the joy of serving a turkey that’s juicy, aromatic, and downright delicious—your family and guests will thank you! So grab a bird, plan a couple of days ahead for the dry brine, and let’s get roasting. You’re going to nail this one, promise.

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Juicy Roast Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 143 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 days 2 hours 20 minutes
  • Yield: Serves 8-10 people
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

This Juicy Roast Turkey recipe delivers a perfectly seasoned and tender turkey using a dry brine salt rub and a careful roasting process. It features a flavorful garlic-herb butter baste and a rich homemade turkey gravy made from the pan drippings, making it an ideal centerpiece for a holiday feast or special occasion.

Ingredients

Turkey

  • 10 lb / 5kg whole turkey, thawed (plain not pre-brined)

Dry Brine Salt Rub

  • 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

For Roasting

  • 2 heads of garlic, halved horizontally (4 halves)
  • 1 onion, halved (brown, yellow, or white), skin on
  • 2 small bunches mixed herbs: sage, rosemary, thyme, parsley (optional)
  • 10 tbsp (150g) unsalted butter, melted
  • 1 tbsp total sage, rosemary, and thyme, finely chopped (equal amounts)
  • 3 garlic cloves, minced
  • 1 1/2 cups dry white wine (e.g., sauvignon blanc, pinot gris) or water
  • Salt & pepper to taste

Gravy (~4 cups / 1L)

  • 4 cups low sodium chicken broth / stock
  • 5 tbsp plain/all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Mix Salt Rub: Combine kosher salt, dried thyme, paprika, garlic powder (optional), and black pepper thoroughly to create the dry brine salt rub.
  2. Prepare Turkey: Pat the turkey dry inside and out with paper towels. Remove all giblets and any internal contents.
  3. Apply Salt Rub: Sprinkle approximately 1 teaspoon of the salt rub inside the turkey cavity and spread it by hand. Flip the turkey upside down and rub 1 teaspoon of salt rub on the underside. Turn right side up again and rub the remaining salt rub all over the turkey skin, focusing on the breast and under the skin where possible.
  4. Wrap for Dry Brine: Wrap the turkey tightly in cling wrap, mummy-style, or place in a large sealable plastic bag to keep the rub in contact with the skin.
  5. Brine in Refrigerator: Place the turkey upside down in a baking pan and refrigerate for 48 hours minimum, up to 72 hours. After 24 hours, flip the turkey right side up to evenly brine. After the brine time, unwrap and pat the skin dry if it feels wet. Let turkey rest at room temperature for 30 minutes before roasting.
  6. Preheat Oven & Prepare Roasting Pan: Preheat oven to 220°C/425°F (200°C fan-forced). Place halved onions and garlic heads in the roasting pan. Set a roasting rack on top of them to elevate the turkey.
  7. Stuff Turkey & Truss: Stuff bunch of fresh herbs, 2 garlic halves, and 3 tbsp (45g) of melted butter inside the turkey cavity. Tie the drumsticks together with kitchen twine if desired. Twist the wings so they rest on top when the turkey is upside down.
  8. Initial Roast Upside Down: Place turkey upside down on the rack. Brush with a bit of melted butter and sprinkle lightly with salt and pepper. Pour white wine into the roasting pan. Roast for 30 minutes.
  9. Flip Turkey & Lower Oven Temperature: Using a tea towel, carefully turn the turkey right side up. Brush with melted butter and sprinkle with a little salt and pepper. Reduce oven temperature to 165°C/325°F (150°C fan-forced). Roast for 45 minutes.
  10. Baste with Garlic-Herb Butter: Mix remaining melted butter with minced garlic and finely chopped sage, rosemary, and thyme. Brush the turkey generously with this garlic herb butter.
  11. Final Roast: Continue roasting the turkey for about 30 minutes more, or until the internal temperature reaches 165°F/75°C measured between the breast and leg, or until the pop-up thermometer activates. Cover loosely with foil if the skin is browning too quickly.
  12. Rest Turkey: Remove the turkey from the oven and transfer it to a serving plate. Tent loosely with foil and let it rest for 30 minutes before carving.
  13. Prepare Gravy: Place the roasting pan with onions, garlic, and drippings on the stovetop over medium-high heat. Sprinkle flour in and cook for 2 minutes, stirring constantly.
  14. Add Broth & Thicken: Gradually add chicken broth, using a potato masher to mash the onions and garlic into the gravy. Scrape the bottom of the pan with a wooden spoon to loosen browned bits. Simmer for 3-5 minutes until the gravy thickens.
  15. Strain & Serve Gravy: Strain the gravy into a bowl, pressing to extract all flavors. Transfer to a gravy boat for serving alongside the turkey.

Notes

  • Turkey must be fully thawed before brining; thaw in fridge (24 hours per 3-4 lb) or speed thaw in cold water (30 minutes per lb) changing water frequently.
  • Do not use pre-brined or self-basting turkeys with this dry brine method, as it will become too salty.
  • If using fine table salt instead of kosher salt, reduce the salt quantity by a quarter teaspoon per tablespoon.
  • If you don’t have a roasting rack, elevate turkey skin off base with a thick foil rope formed into a loop.
  • Use a meat thermometer inserted between breast and leg bone for accurate doneness; juices should run clear if no thermometer is available.
  • The roasting times scale roughly at 12 minutes per 500g (1 lb) of turkey weight.
  • Resting the turkey before carving is crucial to keep meat moist and flavorful.
  • Leftover turkey can be used in recipes like White Turkey Enchilada Soup, Garlic Bread Turkey Pot Pie, or Muffulettas.

Nutrition

  • Serving Size: 1 slice (about 150g) roasted turkey with skin
  • Calories: 350
  • Sugar: 0.5 g
  • Sodium: 480 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 4 g
  • Fiber: 0.5 g
  • Protein: 38 g
  • Cholesterol: 110 mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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