Description
This recipe guides you to create the best juicy roast turkey, delivering a tender, flavorful bird with crispy skin. Using a homemade aromatic spice blend injected directly into the turkey, combined with a butter herb rub, ensures every bite is packed with deliciousness. Slow-roasted to perfection, this turkey is ideal for special occasions and festive dinners.
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 per cube)
- 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 for the turkey
Instructions
- Prepare the Turkey: Wash the turkey thoroughly and pat dry with paper towels. Place it in a large roasting tray or foil baking pan.
- Make the Spice Paste: Remove leaves from rosemary and thyme. Combine the herbs, garlic, ginger, onion, white pepper, black pepper, seasoning cubes, and about half a cup of water in a blender and blend until smooth to form a paste.
- Strain the Paste: Pass the blended spice mixture through a fine sieve, separating the liquid and solids (chaff). Collect the liquid in one bowl and the chaff in another. If the liquid is less than 8 oz, rinse the chaff again to extract more liquid.
- Add Salt and Oil: Add 1/4 teaspoon salt and 1 tablespoon olive oil to the spice liquid and whisk well. Add 3/4 teaspoon salt and 1 tablespoon olive oil to the spice chaff, then mix in the room temperature butter thoroughly to create the butter mixture.
- Inject the Turkey: Use the flavor injector to fill it with the spiced liquid. Inject about 2 oz into each breast, 1 oz into each thigh, and additional meaty parts of the turkey, allowing for some liquid to spill out as you withdraw the injector.
- Apply the Butter Mixture: Rub the butter and herb chaff mixture all over the turkey, including inside the cavity and all crevices. Ensure some of the mixture stays on top of the bird as it may slide off.
- Marinate: Cover the turkey tightly with plastic wrap and refrigerate for at least 8 hours or overnight, preferably up to 24 hours, to allow flavors to penetrate.
- Preheat the Oven: 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 in the oven on the second-to-last rack. Roast for about 2.5 to 3 hours, basting four times total — first after one hour, then every 30 minutes after. If the turkey browns too fast, cover with foil to prevent burning.
- Check Doneness: Insert a digital thermometer into the thickest part of the turkey; it should read 175°F to ensure doneness.
- Rest the Turkey: Remove from oven and let the turkey rest in its own juices for 20-30 minutes before carving and serving.
Notes
- This method yields an exceptionally juicy and flavorful turkey with crispy skin.
- Injecting the spice liquid ensures deep seasoning beyond just the surface.
- Marinating time greatly influences flavor intensity — overnight or 24 hours is best.
- Basting maintains moisture and enhances browning throughout roasting.
- Covering with foil prevents over-browning during roasting.
- Letting the turkey rest before carving allows juices to redistribute, keeping the meat moist.
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
