Description
This Juicy Roast Turkey recipe features a dry brine salt rub that enhances flavor and keeps the meat moist. The turkey is dry-brined for 48 hours, then roasted in two stages for perfectly tender and juicy results. Aromatic herbs, garlic, and white wine create a delicious pan sauce, while a rich homemade gravy made from the roasting drippings completes the dish. Perfect for festive occasions and holiday dinners.
Ingredients
Scale
Turkey
- 10 lb / 5 kg whole turkey, thawed (plain, not pre-brined) (Note 1)
Dry Brine Salt Rub
- 2 1/2 tbsp kosher salt / cooking salt (Note 2)
- 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 – skin on (brown, yellow, or white)
- 2 small bunch mixed herbs (sage, rosemary, thyme, parsley) (optional, Note 3)
- 10 tbsp (150g) unsalted butter, melted
- 1 tbsp (in total) sage, rosemary and thyme, finely chopped – equal amounts of each (Note 3)
- 3 garlic cloves, minced
- 1 1/2 cups dry white wine or water (Note 4)
- Salt & pepper, to taste
Gravy (~4 cups / 1 L)
- 4 cups chicken broth/stock, low sodium
- 5 tbsp plain/all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare Salt Rub: Mix all dry brine salt rub ingredients – kosher salt, dried thyme, paprika, garlic powder, and black pepper – in a bowl until combined.
- Prep Turkey: Pat the turkey dry inside and out with paper towels. Remove giblets or any other contents from inside the cavity (Note 5).
- Apply Salt Rub: Sprinkle 1 teaspoon of the salt rub inside the turkey cavity and spread it with your hand roughly. Turn the turkey upside down and rub 1 teaspoon of salt rub on the underside. Turn the turkey upright and rub the remaining salt rub all over the turkey, focusing on the breast and even under the skin if possible.
- Wrap and Brine: Wrap the turkey tightly mummy-like in cling wrap or place in a large sealable plastic bag (Note 6). Place turkey upside down in a baking pan and refrigerate for 2 days minimum (up to 3 days). After 24 hours, flip the turkey so it is right side up. After 48 hours, unwrap the turkey, pat dry if moist, and let it sit at room temperature for 30 minutes before roasting.
- Preheat Oven and Prepare Roasting Pan: Preheat oven to 220°C/425°F (200°C fan-forced). Place halved onions and garlic heads in a roasting pan. Set a roasting rack on top or create a foil rope rack as a substitute to keep the turkey skin elevated.
- Stuff and Position Turkey: Stuff the turkey cavity with one bunch of herbs, two garlic halves, and 3 tbsp (45g) of melted butter. Tie the drumsticks together with kitchen twine if desired. Place the turkey upside down on the rack with wings twisted on top for stability. Brush skin lightly with melted butter and sprinkle a pinch of salt and pepper. Pour white wine or water into the roasting pan.
- First Roast: Roast turkey upside down for 30 minutes at 220°C/425°F (200°C fan).
- Flip and Continue Roasting: Using a tea towel for grip, carefully flip the turkey right side up. Brush with butter and season lightly with salt and pepper. Reduce oven temperature to 165°C/325°F (150°C fan).
- Baste and Finish Roasting: Mix remaining melted butter with minced garlic and chopped herbs. Brush the turkey generously with this garlic herb butter. Roast for 45 minutes, then baste again with garlic herb butter and roast for an additional 30 minutes or until internal temperature reaches 165°F/75°C, or a thermometer pops up (Notes 9 and 10). Cover loosely with foil if browning too fast.
- Rest the Turkey: Remove turkey from oven, transfer to a serving plate, and cover loosely with foil. Let rest for 30 minutes before carving and serving.
- Prepare Gravy: Place the roasting pan with garlic, onion, and drippings on stovetop over medium-high heat. Sprinkle flour over and cook for 2 minutes, stirring constantly. Add chicken broth and mash onions and garlic into the mixture with a potato masher. Scrape bottom of pan to loosen browned bits. Cook for 3-5 minutes until thickened. Strain gravy through a sieve into a bowl, pressing to extract flavor. Transfer to gravy boat for serving.
Notes
- 1. Turkey must be fully thawed before starting. Thaw in the refrigerator, allowing 24 hours for every 1.5–2 kg (3–4 lbs), or use a fast thaw method in cold water changing every 30 minutes.
- 2. Use kosher or cooking salt for the brine. Reduce fine table salt by 1/4 tsp per tablespoon specified as it is saltier.
- 3. Herbs can be fresh or dried; fresh is preferred for stuffing and basting. Basting with herbs later in roasting prevents burnt flavors.
- 4. Use a dry white wine such as sauvignon blanc or pinot gris. Water is an acceptable substitute.
- 5. Giblets include neck, heart, and liver; remove these before brining and use the neck and heart for making gravy.
- 6. Cling wrap is preferred for brining as it keeps the brine close to the skin; large resealable bags can be used if available.
- 7. Brining for 48 hours is optimal; 3 days does not improve much; even overnight is beneficial compared to no brining.
- 8. If no roasting rack is available, create a foil ‘rope’ circle to elevate the turkey above the onions and liquid to ensure even skin browning.
- 9. Estimated roasting times: 5kg (10 lb) turkey takes about 1 hr 45 min to 2 hrs total; calculate 12 minutes per 500g (1 lb) of turkey.
- 10. Check internal temperature between breast and leg; juices running clear indicates doneness if a thermometer is unavailable.
- 11. Leftover turkey can be repurposed into soups, pot pies, or sandwiches such as White Turkey Enchilada Soup, Garlic Bread Leftover Turkey Pot Pie, or Muffulettas.
Nutrition
- Serving Size: 1/10 of turkey (approx. 250g cooked meat)
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
