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Juicy Roast Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 302 reviews
  • Author: Nora
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 140 minutes
  • Yield: 10 to 12 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Juicy Roast Turkey recipe delivers a perfectly seasoned, golden-crisp skin and tender, flavorful meat using a simple dry brine technique. Starting the turkey upside down in a hot oven and finishing it right side up in a lower temperature ensures even cooking and juicy flesh. The method requires no messy liquid brine, and the addition of fresh herbs and garlic near the end brings vibrant aroma and taste. Perfect for holidays or special dinners, this foolproof approach guarantees a delicious roast turkey in under two and a half hours.

Ingredients

Scale

Turkey and Dry Brine

  • 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

Aromatics

  • 2 heads garlic, halved horizontally (4 halves)
  • 1 onion, halved (skin on, any type: brown, yellow, white)
  • 2 small bunches mixed herbs (sage, rosemary, thyme, parsley) – optional

Butter and Herb Mixture

  • 10 tbsp (150 g) unsalted butter, melted
  • 1 tbsp finely chopped sage, rosemary, and thyme (equal amounts)
  • 3 garlic cloves, minced

Cooking Liquids and Gravy

  • 1 1/2 cups dry white wine (or water as alternative)
  • 4 cups low sodium chicken broth / stock
  • 5 tbsp plain / all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Dry Brine the Turkey: Two days before cooking, evenly rub the turkey all over—including under the skin—with the kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper. Place the turkey uncovered on a rack in a roasting pan and refrigerate for 48 hours to allow the salt and herbs to penetrate and tenderize the meat.
  2. Preheat the Oven and Prepare Aromatics: On roasting day, preheat your oven to a high temperature, around 425°F (220°C). Prepare garlic heads and onion by halving them as instructed. Gather fresh herbs if using.
  3. Start Roasting Upside Down: Place the turkey breast-side down in the roasting pan atop the garlic heads, onion halves, and herbs. This initial high-heat roasting upside down promotes juicy breast meat and crispy skin. Roast for approximately 45 minutes to 1 hour, depending on the turkey size.
  4. Flip the Turkey and Lower Oven Temperature: Carefully turn the turkey right side up and reduce the oven temperature to 325°F (160°C). Brush the turkey generously with melted butter, reserving some for later. Continue roasting for an additional 1 to 1.25 hours, until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
  5. Add Garlic and Fresh Herbs: In the last 30 minutes of roasting, mix finely chopped fresh sage, rosemary, thyme, and minced garlic into the remaining melted butter. Brush this herb-garlic butter all over the turkey to infuse fresh flavors while preventing burning.
  6. Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving. This helps the juices redistribute, keeping the meat moist.
  7. Prepare the Gravy: While the turkey rests, pour pan drippings into a saucepan, strain if desired. Add white wine (or water) and chicken broth, bringing to a simmer. Whisk in the flour gradually to thicken the gravy, seasoning with salt and pepper to taste. Simmer until smooth and flavorful.
  8. Serve: Carve the turkey and serve with the freshly made gravy and your favorite sides.

Notes

  • This recipe uses dry brining to tenderize the meat without messy liquid brines, which also cuts down cooking time.
  • You can start the dry brine up to three days before cooking; avoid longer than that for food safety.
  • The turkey cooks faster when dry brined— a 10 lb (5 kg) turkey should take under 2 hours total.
  • Brush the turkey with herb and garlic butter only towards the end to prevent burning of fresh garlic and herbs.
  • Feel free to use the RECIPE SCALER to adjust ingredient quantities for heavier or lighter turkeys.
  • Starting the roast upside down maximizes juicy breast meat and crispy skin.

Nutrition

  • Serving Size: 1 serving (approx. 170g cooked turkey meat with skin)
  • Calories: 350
  • Sugar: 0.5 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0.2 g
  • Protein: 38 g
  • Cholesterol: 110 mg

Find it online: https://littlespoonbites.com/juicy-roast-turkey-recipe/