Juicy Roast Turkey
Total Time
2 hours and 20 minutes
Prep Time
20 minutes
Cook Time
2 hours
Rating
4.96 out of 5 stars
(130)
Ingredients
10 servings
- 10 lb / 5kg whole turkey (, thawed (plain not pre brined) (Note 1)
- 2 1/2 tbsp kosher salt / cooking salt (Note 2)
- 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 (ie 4 halves)
- 1 onion (, halved - skin on is fine (brown, yellow, white)
- 2 small bunch mixed herbs (, sage, rosemary, thyme, parsley (optional, Note 3)
- 10 tbsp (150g) unsalted butter (, melted)
- 1 tbsp (in total) sage, rosemary and thyme (, finely chopped - equal amounts of each (Note 3)
- 3 garlic cloves (, minced)
- 1 1/2 cups dry white wine (, or water (Note 4)
- Salt & pepper
- 4 cups chicken broth / stock (, low sodium)
- 5 tbsp flour (, plain / all purpose)
- Salt and pepper
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Preparation
Step 1
RECIPE SUMMARY:
Step 2
Rub turkey with the Salt Rub, wrap mummy-like in cling wrap. Fridge 48 hrs, flipping halfway. Stuff, roast upside down 30min in hot 220°C/425°F (200°C fan) oven, flip, garlic-herb-butter baste, finish roasting in lower oven 165°C/325°F (150°C fan).
Step 3
Dry Brining Preparation
Step 4
Salt Rub: Mix together the Rub ingredients.
Step 5
Prep Turkey: Pat the turkey dry with paper towels, inside and out. Remove giblets or anything else inside the turkey. (Note 5)
Step 6
Sprinkle: Sprinkle 1 teaspoon of the Salt Rub inside the turkey and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the Salt Rub on the underside.
Step 7
Turn the turkey upright and rub the remaining Salt Rub on the turkey, using most on the breast - even some under the skin if you can.
Step 8
Wrap turkey mummy-like in lots of cling wrap (works best, I find) or place the turkey in a sealable plastic bag (Note 6).
Step 9
Brining (Note 7):
Step 10
Place turkey upside down in baking pan. Refrigerate 2 days (minimum) up to 3 days (4 days adds nothing, I find).
Step 11
24 hours later: Flip turkey so it's right side up.
Step 12
24 (to 48 hours) later: unwrap turkey. The skin should be moist but not wet. If wet, pat dry. Leave out for 30 min before roasting.
Step 13
Prepare for roasting:
Step 14
Preheat oven to 220°C/425°F (200°C fan-forced)
Step 15
Prep for roasting: Place the onions and garlic in a roasting pan. Place a roasting rack on top - if you have one (Note 8 for sub).
Step 16
Stuff bunch of herbs + 2 garlic halves + 3 tbsp butter (45g) inside the turkey. Tie drumsticks together with kitchen twine (optional).
Step 17
Place turkey UPSIDE DOWN on the rack. Twist the wings so they are on top - see video. Brush with a bit of melted butter. Sprinkle with a tiny bit of salt and pepper.
Step 18
Wine - Pour wine in roasting pan.
Step 19
Roasting:
Step 20
Roast for 30 minutes.
Step 21
Flip & brush - Use a tea towel to turn the turkey over so it's right side up. Brush with butter, sprinkle with a tiny bit of salt and pepper.
Step 22
Turn oven down to 165°C/325°F (150°C fan).
Step 23
Roast turkey 45 minutes.
Step 24
Garlic herb butter: Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
Step 25
Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up; or b) a thermometer inserted between the breast and leg reads 165°F/75°C. (Notes 9, 10). Cover loosely with foil if browning too much.
Step 26
Rest: Remove turkey onto serving plate, cover loosely with foil and rest for 30 minutes before transferring to platter for presentation and carving (see in post for styling idea).
Step 27
Serve turkey with gravy and/or Cranberry Sauce.
Step 28
Turkey Gravy
Step 29
Place roasting pan (with garlic, onion etc still in it) on the stove over medium high heat. Add flour and cook for 2 minutes.
Step 30
Add broth and use a potato masher to mash the onion and garlic into the mixture. Use a wooden spoon to scrap the bottom of the pan. Cook for 3 to 5 minutes or until thickened.
Step 31
Strain into a bowl, pressing down to extract all the flavour out of the onion and garlic. Transfer to gravy boat.
Step 32
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