If you’re on the hunt for that perfectly tender, flavorful centerpiece for your next family dinner or holiday feast, I’ve got just the thing. This Juicy Roast Turkey Recipe is one of those dishes I love because it always delivers moist, melt-in-your-mouth turkey with a crispy golden skin that will have your guests begging for seconds. Whether you’re a seasoned pro or a first-time turkey roaster, you’ll find this recipe approachable and incredibly rewarding.
Why You’ll Love This Recipe
- Incredibly Juicy Results: The brining process ensures every bite is packed with moisture and flavor.
- Flavor-Packed Aromatics: Citrus, herbs, and butter make this turkey taste like it’s fresh from a professional kitchen.
- Great for Beginners and Experts: Clear steps and practical tips make roasting stress-free for everyone.
- Bonus Homemade Gravy: Using turkey broth and pan juices gives you gravy that’s rich and silky every single time.
Ingredients You’ll Need
Each ingredient in this Juicy Roast Turkey Recipe plays a crucial role, from the salt in the brine that locks in moisture to the mix of herbs and citrus that add fresh, vibrant flavors. Here’s a quick rundown to help you shop smart and understand what you’re working with.
- Salt: Key for the brine to tenderize and flavor the turkey deeply.
- Brown Sugar: Balances saltiness and adds a subtle caramel note.
- Oranges and Lemons: Provide bright citrus tones that refresh the meat’s flavor.
- Apple: Adds a subtle sweetness to the brine.
- Fresh Thyme and Rosemary Sprigs: Classic aromatic herbs that blend perfectly with poultry.
- Black Peppercorns and Bay Leaves: Infuse the brine and roasting pan with gentle spice.
- Butter (unsalted): Creates a flavorful, crispy skin when melted and mixed with garlic and soy sauce.
- Garlic: Infuses a savory punch.
- Soy Sauce: Adds umami depth.
- Vegetables (onion, carrots, celery): Used for stuffing and roasting, they lift the flavor profile.
- Turkey or Chicken Stock: Essential for basting and making rich gravy.
- White Wine: Helps deglaze the pan and adds subtle acidity to the gravy.
- Flour: For thickening the gravy into a smooth, luscious sauce.
Variations
I love making this Juicy Roast Turkey Recipe my own by tweaking little things depending on the occasion or what I have on hand. Feel free to play around and customize it to your taste—you’ll find that small changes can add new layers of flavor that keep this recipe fresh and exciting every time.
- Herb Swap: Sometimes I swap thyme and rosemary for sage and parsley for a slightly earthier flavor, which my family adores.
- Brine Add-Ins: Adding a cinnamon stick or star anise to the brine brings a warm spiced note, especially nice during winter holidays.
- Butter Mixture: For a bolder twist, I add a splash of maple syrup or a pinch of smoked paprika to the melted butter before spreading under the skin.
- Dietary Tweaks: If you prefer a salt-free brine, skip the brining and use a dry rub with plenty of herbs and citrus zest for flavor.
How to Make Juicy Roast Turkey Recipe
Step 1: Brine to Lock in Juiciness
Start by making the brine—a game changer in keeping your turkey juicy. Dissolve the salt and brown sugar into two gallons of water in a large non-reactive container, then add quartered oranges, lemons, apple, fresh herbs, peppercorns, and bay leaves. Submerge your turkey fully in this aromatic bath and refrigerate for at least 4 hours or overnight. When I first tried this, the difference in moisture was like night and day compared to dry-roasting. Just remember to rinse the turkey thoroughly afterward to avoid over-salting.
Step 2: Preparing the Turkey for Roasting
Once the turkey is brined and rinsed, pat it dry really well—this step helps the skin crisp up beautifully. While the oven preheats to 325°F, melt your butter gently with minced garlic and soy sauce to create a silky flavored butter. This butter is magic—I use my fingers to separate the skin from the breast and spread it underneath along with some around the legs for extra juicy meat. Season the cavity lightly with salt and pepper and stuff it with onions, carrots, celery, lemon quarters, herbs, and a few sage leaves for a fragrant roast.
Step 3: Roast, Flip, and Baste for Perfect Results
Place your turkey breast side down in the roasting pan—this trick helps keep the breast moist and prevents drying out. Roast uncovered for one hour, then carefully flip it breast side up, baste with turkey or chicken stock, and roast for another 2 to 3 hours until the thickest part of the thigh hits 160°F on an instant-read thermometer. I personally baste every hour—it keeps the skin flavorful and the meat juicy. If the breast skin gets too dark, tent with foil to avoid burning. This roasting method has consistently earned me raves from guests!
Pro Tips for Making Juicy Roast Turkey Recipe
- Brining Duration: While 4 hours is enough, overnight brining amplifies juiciness—just don’t skip rinsing afterward.
- Butter Under the Skin: Loosening the skin to spread butter is a game changer for moist breast meat and crispy skin.
- Flipping the Turkey: Roasting breast side down first locks moisture; flipping halfway ensures even cooking and browning.
- Use of Instant-Read Thermometer: Avoid guesswork—this is the best way to ensure your turkey is perfectly cooked without drying out.
How to Serve Juicy Roast Turkey Recipe

Garnishes
I always garnish my roast turkey platter with fresh thyme and rosemary sprigs—they add a lovely herbal scent that complements the turkey. For a pop of color, sliced oranges or lemons and a handful of fresh cranberries look beautiful and add subtle brightness to each serving.
Side Dishes
This juicy roast turkey pairs wonderfully with classic sides like creamy mashed potatoes, green bean almondine, and herb-stuffed stuffing. I especially love serving it alongside roasted Brussels sprouts and a tangy cranberry sauce to balance the richness.
Creative Ways to Present
For special occasions, I like to carve the turkey ahead of time and arrange the slices artfully on a large platter layered with fresh herbs and citrus slices. Another fun idea is serving individual plates garnished with a mini herb bouquet tied with twine—your guests will feel like they’re dining at a fancy restaurant!
Make Ahead and Storage
Storing Leftovers
I prefer storing leftover turkey in airtight containers in the fridge and make sure to separate the carved meat from the carcass. This way, you can reheat just the portions you need without drying out the whole bird. I’ve found turkey stays juicy this way for 3-4 days.
Freezing
If you want to keep leftovers longer, freeze sliced turkey in freezer-safe bags with as much air removed as possible. It freezes well, and I like to label bags with date and portion size. When you thaw it in the fridge overnight, it’s almost as good as fresh.
Reheating
To reheat, I add a splash of chicken or turkey broth to the sliced turkey, cover with foil, and warm it gently in the oven at 300°F. This method helps maintain moisture and avoid drying out. Alternatively, reheating in a covered skillet on low heat works great.
FAQs
-
How long should I brine the turkey to get it juicy?
A minimum of 4 hours is effective for juicy meat, but overnight brining (up to 24 hours) deepens the flavor and moisture. Always rinse the turkey well afterward to prevent it from becoming too salty.
-
Do I need to baste the turkey while roasting?
Basting every hour with turkey or chicken broth helps keep the skin moist and enhances flavor. It’s an easy step that really pays off with crisp, golden skin and juicy meat.
-
Can I prepare the turkey ahead and roast later?
Yes! You can brine the turkey a day ahead, keep it refrigerated, and then prepare and roast it the next day. Just remove excess moisture and bring it closer to room temperature before roasting for even cooking.
-
What if I don’t want to flip the turkey during roasting?
If flipping sounds daunting, you can roast the turkey breast side up the entire time. Just keep an eye on the skin and tent with foil if it gets too dark. Flipping improves juiciness but is optional for a good roast.
-
Is the gravy difficult to make?
Not at all! Using the reserved turkey broth and pan juices, plus a simple roux made from butter and flour, makes a rich, silky gravy that’s surprisingly easy. Deglazing with white wine adds flavor complexity that friends always notice!
Final Thoughts
I absolutely love how this Juicy Roast Turkey Recipe brings everyone together around the table. The homemade brine, the herb-infused butter under the skin, and the slow roasting method all combine to create a turkey that feels special yet approachable. It’s the recipe I trust for holiday dinners and special Sunday meals alike, and I can’t recommend giving it a try enough—you’ll be so proud of the juicy, flavorful turkey that comes out of your oven!
Print
Juicy Roast Turkey Recipe
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Juicy Roast Turkey recipe features a flavorful brine, aromatic herbs, and a rich homemade gravy. The turkey is brined for tenderness, flavored with a garlic-soy butter, then slow-roasted to juicy perfection with a crispy skin. Accompanied by a savory turkey broth and luscious pan gravy, this method ensures a succulent centerpiece perfect for holiday feasts or special occasions.
Ingredients
For the Brine
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 1 apple, quartered
- 5 thyme sprigs
- 3 rosemary sprigs
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 gallons water
For the Turkey
- 1 (10-12 pounds) turkey, fresh or fully thawed
- 6 tablespoons unsalted butter
- 4 cloves garlic
- 2 teaspoons soy sauce
- Salt and pepper, to taste
- 1 lemon, quartered
- 1 large onion, quartered
- 2 carrots, cut into 1-inch chunks (peeled or unpeeled)
- 2 celery ribs, cut into 1-inch chunks
- 4 sprigs thyme
- 4 sprigs rosemary
- A few sage leaves (optional)
- 1 to 1 ½ cups turkey or chicken stock
Turkey Broth (optional)
- Reserved turkey neck and giblets
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 small bay leaf
- 3 cups water
- 3 cups low salt chicken stock or broth (canned or homemade)
For The Gravy
- ½ cup white wine
- 3 cups turkey broth or chicken broth, plus more if needed
- ¼ cup flour
- 4 tablespoons unsalted butter
- Freshly ground black pepper, to taste
- Reserved cooked turkey neck meat and giblets (optional)
Instructions
- Prepare the Brine: In a large non-reactive container, dissolve 1 cup salt and 1 cup brown sugar into 2 gallons of water. Add quartered oranges, lemons, apple, thyme, rosemary, peppercorns, and bay leaves. Stir until sugar is dissolved.
- Brine the Turkey: Remove the neck and giblets from the turkey and reserve in a sealed container in the fridge. Remove any ties or pin feathers, rinse the turkey optionally under cold water, then fully submerge it in the brine. Cover and refrigerate for at least 4 hours or overnight.
- Rinse and Dry: Remove the turkey from the brine and rinse thoroughly under cold running water to prevent excessive saltiness. Pat dry inside and out with paper towels and air dry for about 30 minutes if possible to help crisp the skin.
- Preheat Oven: Set oven to 325°F (163°C).
- Make Flavored Butter: Melt butter gently over low heat, add garlic cloves and soy sauce, stir and remove from heat.
- Season the Turkey: Place the turkey breast side up in a large roasting pan. Season inside the cavity with salt and pepper. Stuff cavity with some onions, carrots, celery, lemon, thyme, rosemary, and sage. Place remaining vegetables and herbs under and around the turkey in the pan.
- Apply Butter Under Skin: Carefully separate the skin from the breast meat using fingers. Spoon some melted flavored butter under the skin, especially around thighs. Brush remaining butter over the outside of the turkey. Season the skin with salt and pepper.
- Prepare Turkey for Roasting: Tie drumsticks together with kitchen string and optionally tuck wings under the body. Flip turkey so breast side is down.
- Initial Roast: Roast uncovered, breast side down, for 1 hour.
- Make Turkey Broth: In a heavy saucepan, combine turkey neck, giblets (add liver in last 15 minutes), chopped onion, carrot, celery, bay leaf, water, and chicken stock. Bring to boil, then simmer 45-60 minutes until reduced to about 4 cups. Strain and reserve. Chop reserved neck meat and giblets for gravy if desired.
- Flip and Continue Roasting: Remove turkey from oven, flip breast side up. Baste with ¼-½ cup turkey or chicken stock. Return to oven and roast uncovered for another 2 to 3 hours, basting every hour with turkey broth.
- Check Doneness: Use an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone); turkey is done at 160°F (71°C). Remove from oven and tent with foil. Let rest 15-30 minutes before carving.
- Make the Gravy: Pour pan juices into a glass measuring cup, skim fat. Place roasting pan on stovetop over medium heat or use a saucepan. Add white wine and deglaze by scraping browned bits. Add 3 cups reserved broth, bring to boil, then simmer.
- Prepare Roux: Melt butter in a saucepan over medium-high heat. Whisk in flour and cook for 2-3 minutes stirring constantly.
- Combine and Finish Gravy: Slowly whisk simmering broth mixture into roux and simmer over medium-low heat until thickened. Add chopped neck meat and giblets if desired. Season with salt and pepper to taste. Serve warm.
- Serve Turkey: Carve turkey if desired and arrange on platter with fresh herbs and citrus garnishes. Serve with homemade gravy on the side.
Notes
- If your turkey is larger and requires more brine, use ½ cup salt and ½ cup brown sugar per gallon of water.
- Always rinse the turkey after brining to prevent excessive saltiness.
- Pat turkey dry thoroughly; air drying in the fridge for a couple of hours enhances skin crispiness.
- You can roast the turkey breast side up for the entire time if flipping is difficult or for very large birds.
- If breast skin darkens too much, tent it with foil to avoid burning.
- Basting with broth throughout cooking is important; use melted butter only in the last hour to promote golden skin.
- Remove the turkey from the oven at 160°F; resting will raise temp to a safe 165°F.
Nutrition
- Serving Size: 1 serving (approx. 10 oz cooked turkey with gravy)
- Calories: 520
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 55 g
- Cholesterol: 165 mg