Description
This Moist Roast Turkey recipe features a whole turkey dry brined with seasoned salt and herbs, roasted upside down initially in a hot oven, then flipped and finished in a lower temperature to ensure juicy, flavorful meat and crisp golden skin. Brushed generously with butter and finished with fresh garlic and herbs, it offers a foolproof, practical approach to roasting a whole turkey without the mess of a liquid brine. Ideal for holiday meals, this method keeps the flesh juicy while speeding up cooking time.
Ingredients
Scale
Turkey and Dry Brine
- 10 lb / 5kg 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 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 and Herb Mixture
- 10 tbsp (150g) unsalted butter, melted
- 1 tbsp total sage, rosemary, and thyme, finely chopped (equal amounts 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 Dry Brine: Two days before cooking, combine kosher salt, dried thyme, paprika, garlic powder, and black pepper. Rub this mix all over the turkey inside and out. Place the onion halves, garlic heads, and mixed herbs inside the turkey cavity. Refrigerate uncovered for 2 days to dry brine and let flavors penetrate.
- Start Roasting Upside Down: Preheat the oven to a high temperature (approximately 450°F / 230°C). Place the turkey breast-side down (upside down) on a roasting rack inside a pan. Roast at this high temperature to crisp the breast skin and start the cooking process, which helps to keep the meat juicy.
- Flip and Continue Roasting: After about 45 minutes to 1 hour, carefully flip the turkey breast-side up. Lower the oven temperature to around 325°F / 165°C to finish cooking. This gradual change helps cook the meat evenly while maintaining moisture and developing crisp, golden skin.
- Apply Butter and Fresh Herbs: Brush the turkey with melted unsalted butter. Add the minced garlic and finely chopped fresh herbs mixture only towards the final phase of roasting to avoid burning. Continually baste the turkey with butter for extra moisture and flavor.
- Check for Doneness: Continue roasting until the internal temperature of the thickest part of the turkey breast reaches 165°F (74°C), usually under 2 hours total roasting time for a 10 lb (5kg) bird. Let the turkey rest after removing from the oven to allow juices to redistribute.
- Prepare Gravy: Use the pan drippings. Place the roasting pan over medium heat on the stovetop. Add white wine or water and chicken broth to deglaze the pan. Stir in flour to thicken, whisking continuously. Season with salt and pepper as needed and simmer until smooth and rich in flavor.
- Serve: Carve the rested turkey and serve with the gravy alongside your favorite sides.
Notes
- This recipe requires starting two days in advance to allow proper dry brining.
- Dry brining improves moisture retention and flavor without the mess and dilution of wet brines.
- Starting the roast upside down crisps the breast skin and keeps the meat juicier.
- Add fresh garlic and herbs only at the end to prevent burning.
- Cooking time is reduced due to dry brining; a 5kg (10 lb) turkey cooks under 2 hours.
- You can begin brining while the turkey is still partially frozen.
- Use a thermometer to ensure accuracy and food safety.
- Adjust seasoning of gravy according to taste and dietary needs.
Nutrition
- Serving Size: 1/10th of turkey (approx. 250g meat with skin)
- Calories: 430
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 130mg
