Juicy Roast Turkey
This foolproof roast turkey recipe delivers the golden-brown, juicy bird. Our simple brine and herb-butter technique ensures moist, flavorful meat and perfectly crispy skin every time. Whether you're a first-time host or a seasoned pro, you'll appreciate how this recipe takes the guesswork out of cooking your turkey
Ingredients
- 10-14 pound turkey thawed
- 2.5 tablespoons salt
- 2 teaspoons dried thyme or other herb of choice
- 1 teaspoon paprika
- 1 teaspoon garlic powder optional
- 1/2 teaspoon black pepper
- ¾ cup unsalted butter room temperature
- 6 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 onion peeled and quartered
- 3 ribs celery roughly chopped
- 2 carrots roughly chopped
- 1/2 cup wine/ stock
Instructions
- Pat the turkey dry and rub the dry brine mixture all over the turkey, inside and out. Wrap the turkey and refrigerate for 24-48 hours.
- Preheat oven to 220°C/425°F (standard) or 200°C/390°F (fan). Place vegetables in a roasting pan and place a roasting rack on top.
- Stuff the turkey cavity with herbs, garlic, and butter. Tie drumsticks together. Place the turkey upside down on the rack and brush with butter. Sprinkle with salt and pepper.
- Pour wine/ stock into the roasting pan. Roast for 30 minutes, then turn the turkey over and brush with butter. Reduce oven temperature to 165°C/325°F (standard) or 150°C/300°F (fan).
- Roast for another 45 minutes, or until a thermometer inserted between the breast and leg reads 165°F/75°C. Cover loosely with foil if browning too much.
- Remove the turkey, cover with foil, and let it rest for 30 minutes before carving.