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
Scale
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
- Mix Salt Rub: Combine kosher salt, dried thyme, paprika, garlic powder (optional), and black pepper thoroughly to create the dry brine salt rub.
- Prepare Turkey: Pat the turkey dry inside and out with paper towels. Remove all giblets and any internal contents.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
