Description

This Juicy Roast Turkey recipe features a flavorful dry brine salt rub to ensure moist, tender meat with perfectly crispy skin. The turkey is brined for 2 to 3 days in the fridge, then roasted in two stages — first upside down at a high heat to crisp the skin, then flipped and basted with garlic herb butter to finish cooking at a lower temperature. A rich homemade turkey gravy made with the pan juices and broth completes this classic, aromatic roast perfect for holiday feasts.

Ingredients

Scale

Turkey and Dry Brine Salt Rub

10 lb / 5kg whole turkey, thawed (plain, not pre-brined)
2 1/2 tbsp kosher salt / cooking salt
2 tsp dried thyme or other dried herb of choice
1 tsp paprika (sweet or ordinary)
1 tsp garlic powder (optional)
1/2 tsp black pepper

For Roasting

2 heads garlic, halved horizontally (4 halves)
1 onion, halved (brown, yellow or white, skin on is fine)
2 small bunches mixed herbs (sage, rosemary, thyme, parsley) – optional
10 tbsp (150g) unsalted butter, melted
1 tbsp sage, rosemary and thyme mixed finely chopped (equal parts)
3 garlic cloves, minced
1 1/2 cups dry white wine or water
Salt and pepper, to taste

For Gravy (~4 cups / 1L)

4 cups low sodium chicken broth or stock
5 tbsp all-purpose flour
Salt and pepper, to taste

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Instructions

Prepare Salt Rub: Mix kosher salt, dried thyme, paprika, garlic powder, and black pepper together to create the dry brine salt rub.
Prep Turkey: Pat the turkey thoroughly dry inside and out with paper towels. Remove giblets from inside the cavity.
Apply Salt Rub: Sprinkle 1 teaspoon of the salt rub inside the turkey cavity and spread using your hand. Flip 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, concentrating on the breast and some under the skin if possible.
Wrap and Refrigerate: Wrap the turkey tightly mummy-style with cling wrap or place in a large sealable plastic bag. Place upside down in a baking pan and refrigerate for 48 hours, flipping to right side up after 24 hours.
Preheat Oven and Prep Aromatics: When ready to roast, remove turkey from fridge, pat dry if skin feels wet, and let it sit out for 30 minutes. Preheat the oven to 220°C/425°F (200°C fan). Place onion halves and garlic halves in a roasting pan and set a roasting rack on top. If no rack is available, use a foil rope circle to elevate the turkey.
Stuff and Prepare Turkey: Stuff the turkey cavity with a bunch of herbs, 2 garlic halves, and 3 tbsp (45g) butter. Tie drumsticks together if desired. Place the turkey upside down on the rack, twist wings on top, brush with some melted butter, and season lightly with salt and pepper. Pour wine or water into the roasting pan.
Initial Roasting: Roast the turkey upside down for 30 minutes at 220°C/425°F (200°C fan).
Flip and Lower Heat: Using a tea towel for grip, carefully flip the turkey so it is right side up. Brush with melted butter and season lightly. Reduce oven temperature to 165°C/325°F (150°C fan).
Continue Roasting: Roast for 45 minutes at the lower temperature.
Baste with Garlic Herb Butter: Mix remaining melted butter with minced garlic and chopped herbs. Brush the turkey generously with this garlic herb butter.
Finish Roasting: Roast for an additional 30 minutes or until the internal temperature reads 165°F/75°C between breast and leg or until the built-in thermometer pops up. Cover loosely with foil if the skin browns too quickly.
Rest the Turkey: Remove the turkey from oven, transfer to a serving plate, cover loosely with foil, and rest for 30 minutes before carving.
Make Gravy: Place the roasting pan with onion, garlic, and pan juices on the stove over medium-high heat. Sprinkle flour and cook for 2 minutes while stirring. Add chicken broth, mash the onion and garlic into the liquid with a potato masher, scraping the pan bottom to loosen browned bits. Cook for 3-5 minutes until thickened. Strain the gravy into a bowl, pressing solids to extract flavor. Serve with the turkey.

Notes

Ensure the turkey is fully thawed before starting (allow 24 hours per 1.5–2 kg in fridge or use cold water thawing method)
Use kosher or cooking salt for dry brining; adjust if using fine table salt to avoid over-salting.
The herbs used for stuffing and basting can be fresh or dried; avoid putting herbs on the skin until basting to prevent burning.
White wine used should be dry and not overly sweet or oaky; sauvignon blanc or pinot gris are good options.
Do not rinse the turkey after brining to preserve the flavor and moisture; just pat dry if wet.
If no roasting rack is available, create a foil rope ring to elevate the turkey off the pan bottom.
The total roasting time is approximately 12 minutes per 500g (1 lb) of turkey weight.
Internal temperature for doneness is 165°F/75°C between breast and leg; juices should run clear when pierced.
Leftover turkey can be repurposed into soups, pot pies, or sandwiches like muffulettas.

Nutrition

Serving Size: 1 slice (approx. 150g) turkey with skin
Calories: 320 kcal
Sugar: 0.5 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 35 g
Cholesterol: 115 mg