Description

This Juicy Roast Turkey recipe delivers a perfectly golden and crispy-skinned turkey with moist, succulent flesh. Featuring a dry brine with seasoned salt and herbs, the turkey is roasted first upside down to lock in juiciness, then flipped right side up to finish cooking with fresh garlic and herbs added for aromatic flavor without burning. The method is simple, practical, and foolproof, requiring no wet brining. Ready in under 2 hours for a 10 lb bird, it’s ideal for holiday feasts or special occasions.

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 fresh herbs (sage, rosemary, thyme, parsley) – optional

Butter and Herb Mixture

10 tbsp (150g) unsalted butter, melted
1 tbsp fresh sage, rosemary, and thyme combined, finely chopped (equal parts)
3 garlic cloves, minced

Cooking Liquids and Gravy

1 1/2 cups dry white wine or water
4 cups low sodium chicken broth / stock
5 tbsp all purpose flour
Salt and pepper, to taste

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Instructions

Prepare the Turkey: Remove the turkey from packaging and pat dry. Mix kosher salt, dried thyme, paprika, garlic powder, and black pepper. Rub this seasoning mixture all over and inside the turkey, including under the skin if possible. Place the halved garlic heads, onion halves, and mixed herbs inside the cavity. Cover and refrigerate the turkey for 1-3 days to dry brine, allowing flavors to penetrate and skin to dry.
Preheat and Roast Upside Down: Preheat the oven to a high temperature (about 450°F / 230°C). Place the turkey breast side down (upside down) on a roasting pan or rack. This helps keep the breast juicy. Roast at this high temperature for approximately 30-45 minutes to start browning the skin and sealing in juices.
Flip and Continue Roasting: Carefully turn the turkey breast side up after the initial high-temp roast. Reduce oven temperature to around 325°F / 165°C. Brush the melted butter mixed with fresh chopped sage, rosemary, thyme, and minced garlic over the skin, being careful to apply the garlic only at this stage to avoid burning. Roast the turkey for an additional 1 to 1.5 hours, until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
Rest the Turkey: Remove the turkey from the oven and transfer it to a carving board. Tent loosely with foil and let rest for 15-20 minutes to allow juices to redistribute, resulting in moist meat when carved.
Make the Gravy: While the turkey rests, pour the pan drippings into a saucepan. Add white wine or water and chicken broth. Bring to a simmer. Whisk in flour gradually to thicken the sauce into a smooth gravy. Season with salt and pepper to taste. Strain if desired before serving.

Notes

This recipe involves dry brining and roasting upside down initially to keep the breast juicy and skin crispy.
Brush melted butter with fresh herbs and garlic only near the end to prevent burning.
You can start the dry brine even if your turkey is partially frozen—it will brine as it thaws.
Dry brined turkey cooks faster than wet brined, about 2 hours for a 10 lb bird.
Start dry brining 2 days ahead, but no longer than 3 days for food safety.
Use the recipe scaler for adjusting ingredients based on your turkey weight.
The recipe yields enough for 10 to 12 servings.

Nutrition

Serving Size: 1 slice (approx. 150g cooked turkey with skin)
Calories: 330
Sugar: 0.5g
Sodium: 700mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0.2g
Protein: 36g
Cholesterol: 110mg