Description

This Moist Roast Turkey recipe delivers a juicy, flavorful bird with crispy golden skin through a dry brine and a two-stage roasting process. Starting the turkey upside down in a hot oven locks in moisture, while finishing it right side up at a lower temperature ensures perfectly cooked meat. The use of butter, fresh herbs, and garlic toward the end enhances aroma and taste without burning. It’s a practical, foolproof method that takes under 2 hours for a 10 lb turkey, making it ideal for holiday gatherings.

Ingredients

Scale

Turkey and Brine

10 lb / 5 kg whole turkey, thawed (plain, not pre-brined)
2 1/2 tbsp kosher salt or cooking salt
2 tsp dried thyme (or other dried 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, or white)
2 small bunches mixed fresh herbs (sage, rosemary, thyme, parsley – optional)

Butter Herb Mixture

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

Cooking Liquids and Gravy

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

Cook Mode Prevent your screen from going dark

Instructions

Dry Brine the Turkey: Approximately 2 days before roasting, combine kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper. Rub this seasoned salt mixture evenly all over the turkey, including inside the cavity. Place the turkey uncovered on a wire rack set over a tray and refrigerate to dry brine, allowing flavors to penetrate and skin to dry for crispiness.
Prepare Aromatics and Preheat Oven: Half an hour before cooking, bring the turkey to room temperature. Preheat the oven to a high heat suitable for roasting (about 450°F/230°C). Prepare garlic heads, onion halves, and fresh herbs for roasting inside the cavity.
Initial Roasting Upside Down: Stuff the turkey cavity with the halved garlic heads, onion, and mixed herbs if using. Place the bird breast-side down (upside down) on a roasting rack inside a pan. Roast in the hot oven to let the breast skin crisp and juices seal, cooking for about 45 minutes to 1 hour depending on size.
Flip and Lower the Temperature: Carefully flip the turkey right side up, reducing the temperature to moderate heat (around 350°F/175°C). Continue roasting, basting generously with melted butter. For the last 30 minutes, mix the minced garlic and chopped fresh herbs into the butter and brush onto the bird to enhance flavor without burning.
Check Temperature and Rest: Roast until an internal thermometer inserted into the thickest thigh reads 165°F (74°C). Remove the turkey from the oven and tent loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute for moist meat.
Make the Gravy: Pour drippings and roasted aromatics into a saucepan. Add white wine or water and chicken broth, bringing to a simmer. Gradually whisk in flour to thicken the sauce, seasoning with salt and pepper to taste. Strain if desired and serve alongside the carved turkey.

Notes

This is the only roasting method used by the author, emphasizing dry brining and a two-temperature roasting process for moist flesh and crispy skin.
You can start dry brining while the turkey is still partially frozen; it will brine as it thaws.
Dry brining accelerates cooking; a 5 kg (10 lb) turkey takes under 2 hours total.
Start dry brining 2 days before cooking. Up to 3 days is fine, but do not exceed 4 days for food safety reasons.
Minced garlic and fresh herbs are added toward the end to avoid burning and bitterness.
Use the recipe scaler to adjust ingredient quantities based on turkey weight.
The turkey can be roasted without a liquid brine, simplifying preparation and cleanup.

Nutrition

Serving Size: 1 slice (about 150g)
Calories: 350
Sugar: 1g
Sodium: 450mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 100mg