Description

This Succulent Roast Turkey recipe delivers a juicy, flavorful bird with crisply golden skin, achieved through a simple dry brine and a two-step roasting method. The turkey is dry-brined with seasoned salt and herbs, started upside down in a hot oven to lock in moisture, then finished right side up at a lower temperature, brushed with melted butter infused with fresh garlic and herbs towards the end to avoid burning. The recipe is straightforward and foolproof, making it an excellent choice for festive occasions or any special meal requiring a moist and tender roast turkey without the hassle of liquid brining.

Ingredients

Scale

Turkey and Brine

10 lb / 5kg 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
2 heads of garlic, halved horizontally (4 halves)
1 onion, halved (skin on is fine, brown/yellow/white)
2 small bunch mixed herbs (sage, rosemary, thyme, parsley) – optional

Butter Herb Mixture

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

Gravy

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare Dry Brine: Two days before cooking, combine kosher salt, dried thyme, paprika, garlic powder, and black pepper to create the dry brine mixture. Pat the turkey dry and rub this mixture evenly all over the bird, including inside the cavity. Place the turkey in a large container or tray with halved garlic heads, onion, and mixed herbs around it. Cover and refrigerate for 48 hours to allow the dry brine to penetrate and flavor the meat.
Preheat Oven and Roast Upside Down: About 30 minutes before roasting, remove the turkey from the refrigerator to come closer to room temperature. Preheat the oven to a high temperature, around 230°C (450°F). Place the turkey breast-side down (upside down) on a roasting rack inside a roasting pan. Roast for approximately the first hour to allow the breast meat to stay juicy and skin to begin crisping on the underside.
Flip Turkey and Continue Roasting: Carefully turn the turkey breast-side up and reduce the oven temperature to around 160°C (320°F). Continue roasting for an additional 50 to 60 minutes, brushing the turkey with melted butter intermittently. Reserve the butter mixed with fresh minced garlic and chopped herbs for the final phase to prevent burning.
Final Butter and Herb Baste: In the last 15 minutes of roasting, brush the turkey generously with the butter-herb-garlic mixture. This step adds aroma and a rich flavor to the skin without burning the herbs or garlic. Ensure the internal temperature reaches a safe 74°C (165°F) for doneness.
Rest the Turkey: Remove the turkey from the oven and let it rest uncovered for at least 20 minutes before carving. Resting allows juices to redistribute throughout the meat, ensuring moist and tender slices.
Make the Gravy: While the turkey rests, pour off excess fat from the roasting pan, reserving pan drippings. Place the pan on the stovetop over medium heat, add the white wine (or water) to deglaze the pan, scraping up browned bits for flavor. Mix flour with a small amount of chicken broth to form a slurry, then gradually whisk it into the pan along with the remaining chicken broth. Cook, stirring frequently, until the gravy thickens. Season with salt and pepper to taste.
Serve: Carve the turkey and serve with the homemade gravy alongside your preferred side dishes.

Notes

This method uses a dry brine with seasoned salt, which improves flavor and moisture without the mess of a wet brine.
Starting the turkey upside down in a hot oven locks in juices and ensures the breast meat remains moist.
Fresh herbs and minced garlic are added only at the end to prevent burning during roasting.
The recipe works even if the turkey is still slightly frozen, as it will brine while thawing.
Dry brined meats typically cook faster; a 5 kg/10 lb turkey takes under 2 hours to roast.
Start brining two days ahead; up to three days is safe and beneficial, but four days is not recommended due to food safety.
Use a recipe scaler to adjust ingredient amounts based on turkey weight.
Using low sodium chicken broth helps control the saltiness of the gravy.

Nutrition

Serving Size: 1 slice (about 150g)
Calories: 320
Sugar: 0.5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 30g
Cholesterol: 95mg