Description
This Moist Roast Turkey recipe features a perfectly dry-brined whole turkey seasoned with herbs, paprika, and garlic powder, roasted to juicy perfection with crisp golden skin. The method uses a two-stage roasting process starting upside down in a hot oven and then flipping to finish at a lower temperature, while basting with melted butter and fresh garlic-herb mixture near the end to enhance flavor and avoid burning. It’s a foolproof, practical approach that delivers tender and flavorful turkey without the hassle of a liquid brine, making it ideal for holiday meals and special occasions.
Ingredients
Scale
Turkey and Seasoning
- 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
- 2 heads garlic, halved horizontally (4 halves)
- 1 onion, halved with skin on (brown, yellow, or white)
- 2 small bunches mixed herbs (sage, rosemary, thyme, parsley – optional)
Butter and Herb Mixture
- 10 tbsp (150g) unsalted butter, melted
- 1 tbsp sage, rosemary, and thyme, finely chopped (equal amounts of each)
- 3 garlic cloves, minced
Liquids and 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
Instructions
- Prepare the Turkey: Two days before cooking, dry brine the turkey by rubbing it all over with kosher salt, dried thyme, paprika, garlic powder, and black pepper. Place the halved garlic heads and onion inside the cavity along with mixed herbs. Let the turkey rest uncovered in the refrigerator for up to 3 days, allowing the brine to penetrate and the skin to dry for crispiness.
- Start Roasting Upside Down: Preheat the oven to a high temperature (around 220°C / 425°F). Place the turkey breast-side down (upside down) on a roasting pan. Roast for approximately 45 minutes to begin crisping and rendering fat from the darker meat and skin.
- Flip and Lower Oven Temperature: Carefully flip the turkey breast-side up, reduce the oven temperature to about 160°C / 320°F. Continue roasting for an additional 1 to 1.5 hours until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste with Butter and Fresh Herbs: In the last 30 minutes of cooking, combine the melted butter, minced garlic, and finely chopped fresh sage, rosemary, and thyme. Brush this mixture generously over the turkey skin, continue to roast, and baste every 10-15 minutes. This adds flavor and helps achieve a golden, crispy skin without burning the garlic and herbs.
- Rest the Turkey: Remove the turkey from the oven and let it rest for about 20 minutes tented loosely with foil. This allows juices to redistribute, ensuring moist meat when carved.
- Make the Gravy: Pour the pan drippings into a saucepan, skim off excess fat if needed. Add the white wine or water and chicken broth, and bring to a simmer. Whisk in the flour gradually to thicken, seasoning with salt and pepper. Cook until gravy reaches desired consistency.
- Serve: Carve the turkey and serve with the homemade gravy alongside desired side dishes.
Notes
- This dry brine method eliminates the need for a wet liquid brine, making for less mess and faster preparation.
- You can start the process even if the turkey is partially frozen; it will brine as it thaws, cutting down on prep time.
- Dry brining meat also reduces overall roasting time; a 10 lb turkey cooks in under 2 hours using this method.
- Add the fresh garlic and herbs only near the end of roasting to prevent burning.
- Use the recipe scaler to adjust ingredient quantities based on the weight of your turkey.
- Ensure food safety by not exceeding a dry brine period of 3 days.
- The two-stage roasting technique—upside down first then right side up—helps maximize crispy skin and juicy meat.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 320
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
