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Juicy Roast Turkey

Juicy Roast Turkey

This Juicy Roast Turkey is dry brined and roasted to perfection for a tender, flavorful dish, ideal for Christmas and Thanksgiving.
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Prep Time 20 minutes
Cook Time 2 hours
Brining Time 2 days
Total Time 2 hours 20 minutes
Course Christmas, Dinner, Thanksgiving
Cuisine Western
Servings 11 servings
Calories 550 kcal

Equipment

  • baking pan
  • Roasting rack
  • Potato Masher
  • wooden spoon
  • Tea towel

Ingredients
  

Turkey

  • 10 lb whole turkey thawed (plain not pre brined)

Dry Brine Salt Rub

  • 2.5 tablespoon kosher salt Cooking salt
  • 2 teaspoon dried thyme or other herb of choice
  • 1 teaspoon paprika sweet or ordinary
  • 1 teaspoon garlic powder optional
  • 0.5 teaspoon black pepper

For Roasting

  • 2 heads garlic halved horizontally (ie 4 halves)
  • 1 onion onion halved - skin on is fine (brown, yellow, white)
  • 2 small bunch mixed herbs sage, rosemary, thyme, parsley (optional)
  • 10 tablespoon unsalted butter melted
  • 1 tablespoon sage finely chopped - equal amounts of sage, rosemary and thyme
  • 3 cloves garlic minced
  • 1.5 cups dry white wine or water
  • Salt Salt
  • Pepper Pepper

Gravy (~ 4 cups/1L)

  • 4 cups chicken broth low sodium
  • 5 tablespoon flour plain / all purpose
  • Salt Salt
  • Pepper Pepper

Instructions
 

Preparation

  • Rub turkey with the Salt Rub, wrap mummy-like in cling wrap. Fridge for 48 hrs, flipping halfway.
  • Stuff, roast upside down in hot 220°C/425°F oven for 30min, flip, garlic-herb-butter baste, finish roasting at 165°C/325°F.

Dry Brining Preparation

  • Mix together the Rub ingredients.
  • Pat the turkey dry with paper towels, inside and out. Remove giblets or anything else inside the turkey.
  • Sprinkle 1 teaspoon of the Salt Rub inside the turkey and use your hand to spread it.
  • Turn the turkey upside down, then rub 1 teaspoon of the Salt Rub on the underside.
  • Turn the turkey upright and rub the remaining Salt Rub on the turkey.
  • Wrap the turkey mummy-like in cling wrap, or place in a sealable plastic bag.

Brining

  • Place turkey upside down in baking pan. Refrigerate for 2 to 3 days.
  • 24 hours later: Flip turkey so it's right side up.
  • Unwrap turkey. Leave out for 30 min before roasting.

Prepare for Roasting

  • Preheat oven to 220°C/425°F.
  • Place the onions and garlic in a roasting pan. Place a roasting rack on top, if available.
  • Stuff herbs and garlic halves inside turkey. Tie drumsticks together with kitchen twine, if desired.
  • Place turkey UPSIDE DOWN on the rack. Brush with melted butter and sprinkle with salt and pepper.
  • Pour wine in roasting pan.

Roasting

  • Roast for 30 minutes.
  • Flip and brush the turkey with butter and sprinkle with salt and pepper.
  • Reduce oven temperature to 165°C/325°F and roast turkey for 45 minutes.
  • Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
  • Roast turkey for a further 30 minutes until thermometer reads 165°F/75°C.
  • Rest turkey on serving plate covered with foil for 30 minutes before carving.

Turkey Gravy

  • Place roasting pan on stove over medium high heat. Add flour and cook for 2 minutes.
  • Add broth and mash onion and garlic into mixture. Cook until thickened.
  • Strain into a bowl, pressing down to extract flavor.

Notes

Do not use this recipe for 'self basting' or pre-marinated turkeys, will be too salty. Ensure the turkey is thawed before starting the brining process.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 2gProtein: 84gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 1300mgPotassium: 700mgVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 3mg
Keyword Juicy Roast Turkey, Roast Turkey, turkey brine
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