Description

This Best Juicy Roast Turkey recipe delivers a perfectly cooked bird that is incredibly flavorful, juicy on the inside, and beautifully crispy on the outside. Infused with a robust blend of fresh herbs, garlic, ginger, and seasoning, the turkey is marinated for hours, then slow-roasted to tender perfection, making it the ideal centerpiece for any festive meal or holiday gathering.

Ingredients

Scale

Turkey and Marinade

1 turkey (12 pounds), thawed and at room temperature
10 cloves garlic, peeled
1 1/2 inch ginger root, peeled
2 sprigs fresh rosemary, leaves removed
6 sprigs fresh thyme, leaves removed
1 medium onion, peeled and roughly chopped
2 seasoning cubes (Maggi), about 4g each
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon salt (divided)
2 tablespoons extra virgin olive oil (divided)
4 tablespoons unsalted butter, room temperature

Equipment

1 flavor injector
1 roasting bowl or pan for the turkey

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Instructions

Prepare the Turkey: Wash the turkey thoroughly and pat dry with paper towels. Place it in a large tray or roasting pan, such as an aluminum foil baking pan.
Make the Herb and Spice Paste: In a blender, combine rosemary leaves, thyme leaves, garlic cloves, ginger, chopped onion, white pepper, black pepper, seasoning cubes, and about half a cup of water. Blend until a paste forms.
Separate Paste Liquid: Pass the paste through a fine sieve, squeezing to extract the liquid into one bowl and collecting the leftover chaff in another bowl. If the liquid is less than 8 ounces, rinse the chaff and squeeze again to increase the liquid volume.
Season Paste and Chaff: Add 1/4 teaspoon of salt to the liquid and 3/4 teaspoon salt to the chaff. Add 1 tablespoon of olive oil to each bowl (liquid and chaff). Whisk the liquid well and mix the butter into the chaff until combined to create a butter mixture.
Inject the Turkey: Fill the flavor injector with the spice liquid. Inject about 2 ounces into each turkey breast, 1 ounce into each thigh, and other meaty areas, allowing for some spillover as normal.
Apply Butter Mixture: Rub the butter and chaff mixture all over the turkey, including inside the cavity and every nook and cranny, ensuring some remains on top of the bird to prevent sliding off.
Marinate the Turkey: Cover the turkey tightly with plastic wrap and refrigerate for at least 8 hours or overnight, preferably up to 24 hours for maximum flavor and juiciness.
Preheat Oven and Rest Turkey: When ready to roast, preheat the oven to 350°F (180°C). Remove the turkey from the fridge and let it come to room temperature.
Roast the Turkey: Remove plastic wrap and place the turkey on the second-to-last rack in the oven. Roast for 1 hour, then baste by spooning or using a baster to pour pan juices over the bird.
Baste and Monitor: Continue to baste every 30 minutes, about 4 times total, for approximately 2.5 to 3 hours of roasting. If the turkey browns too quickly, cover with foil to prevent burning.
Check Doneness: Use a digital thermometer to check the thickest part of the turkey; once it reads 175°F, the turkey is fully cooked.
Rest Before Carving: Allow the turkey to rest in its own juices for 20 to 30 minutes before transferring to a serving platter or cutting board.
Carve and Serve: Cut the turkey into portions and enjoy the juicy, flavorful meat.

Notes

Following the exact ingredients and directions ensures the juiciest, most flavorful turkey every time.
Marinating the turkey for longer (up to 24 hours) intensifies the flavors and helps retain moisture.
Basting regularly keeps the skin crispy and meat moist.
If the turkey skin starts to brown too fast, cover it loosely with foil to prevent over-browning.
Using a flavor injector allows deep penetration of the marinade for enhanced taste throughout the bird.

Nutrition

Serving Size: 1 serving
Calories: 687
Sugar: 1 g
Sodium: 1069 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 3 g
Fiber: 0.4 g
Protein: 124 g
Cholesterol: 377 mg