Description
This Juicy Roast Turkey recipe features a dry-brined whole bird, seasoned with herbs and butter for a crispy golden skin and juicy, flavorful flesh. The turkey is started in a hot oven upside down to lock in moisture and finished right side up at a lower temperature, with fresh herbs and garlic added near the end to avoid burning. Ideal for a foolproof holiday main, it cooks under two hours for a 10 lb bird, making it both practical and delicious.
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
Roasting Aromatics
- 2 heads of garlic, halved horizontally (4 halves)
- 1 onion, halved (skin on is fine; brown, yellow, or white)
- 2 small bunches mixed herbs (sage, rosemary, thyme, parsley) – optional
Butter Herb Mixture
- 10 tbsp (150g) unsalted butter, melted
- 1 tbsp finely chopped sage, rosemary, and thyme (equal amounts)
- 3 garlic cloves, minced
Liquids and Gravy
- 1 1/2 cups dry white wine or water
- 4 cups low sodium chicken broth/stock
- 5 tbsp plain/all-purpose flour
- Salt and pepper to taste
Instructions
- Prepare the Turkey: Two days before cooking, dry brine the turkey by thoroughly rubbing the kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper all over the turkey, including inside the cavity. Let it rest uncovered in the refrigerator to develop flavor and ensure crisp skin.
- Preheat Oven and Arrange Turkey: On cooking day, preheat the oven to a high temperature (around 220°C / 425°F). Place the halved onion, garlic heads, and mixed herbs inside the turkey cavity for aromatic infusion.
- Roast Upside Down: Place the turkey breast-side down (back up) on a rack in a roasting pan. Roast in the hot oven for about 60 minutes to help lock in moisture and crisp the skin on the back.
- Flip the Turkey: Carefully turn the turkey breast-side up, baste with melted butter, and reduce oven temperature to around 160°C / 320°F. Add the minced garlic and fresh herb butter mixture to the turkey skin, brushing it generously but only now to avoid burning the garlic.
- Continue Roasting: Roast for an additional 50-60 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 160°F / 71°C. Baste occasionally with pan juices or additional butter for crisp skin and juiciness.
- Rest the Turkey: Remove the turkey from the oven and tent loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute.
- Prepare the Gravy: Pour the roasting pan drippings through a sieve into a saucepan. Add white wine or water and chicken broth. Bring to a simmer. Whisk in flour to thicken the gravy, and season with salt and pepper to taste.
- Serve: Carve the turkey and serve with the freshly made gravy and your favorite sides.
Notes
- This method is the author’s preferred way to roast turkey using a dry brine and herb-butter brushing technique for juicy flesh and crisp skin.
- Starting the turkey upside down in a hot oven ensures moisture retention and skin crisping where it matters.
- Add minced garlic and fresh herbs only towards the end to prevent burning and bitterness.
- You can dry brine the turkey while it thaws if partially frozen, and it cooks faster than wet brined or unbrined turkeys.
- Dry brining for 2-3 days yields the best results – more than 4 days is not recommended for safety.
- Use the recipe scaler to adjust seasoning and butter quantities based on your turkey’s weight.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 90mg
