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Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe

Avatar photoByAnna
Jump to Recipe· 4.5 from 78 reviews

If you’re on the hunt for the ultimate show-stopping centerpiece for your holiday table or any special feast, look no further than my Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe. This recipe isn’t just your run-of-the-mill roast turkey — it’s packed with layers of flavor from a dry brine that locks in juiciness, a luscious herb garlic butter that bastes the bird throughout roasting, and a homemade gravy that’s rich, silky, and just waiting to be drizzled over every succulent slice. Trust me, once you try this, you’ll never want to go back to ordinary turkey again!

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Why You’ll Love This Recipe

  • Perfectly Moist & Juicy: The dry brine preps the turkey to stay tender and juicy, even after hours in the oven.
  • Flavor-Packed Herb Garlic Butter: Brushing the turkey with this aromatic butter during roasting adds a beautiful golden crust and irresistible depth.
  • Homemade Gravy Magic: Using the pan drippings with garlic and onion makes gravy that tastes like it’s straight out of a five-star kitchen.
  • Easy To Follow Steps: Detailed instructions and pro tips help you nail this recipe, no matter your skill level.
The dish shows a large white tray filled with roasted turkey pieces that are golden brown with a slightly crispy texture. On the left, slices of the turkey are neatly arranged showing the white and light brown meat inside. Whole turkey legs and wings are placed around, some garnished with bright red cranberries. Fresh green herbs and leafy greens cover the tray, with orange slices scattered on top and around the turkey. In the top right corner, there is a white bowl filled with dark red cranberry sauce that looks thick. At the bottom right, a white gravy boat contains a rich brown gravy. The whole scene is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy, roast turkey recipe, holiday turkey, flavorful turkey with garlic herb butter, homemade turkey gravy this …

Ingredients You’ll Need

The ingredients are straightforward and come together to create a feast full of fresh herb notes, buttery goodness, and all the savory vibes you want in a roast turkey. When shopping, choose a fresh, thawed turkey for best results and good quality unsalted butter to get that perfect basting texture.

Flat lay of a whole raw turkey with pale pink skin and plump texture, surrounded by fresh garlic heads halved to reveal smooth white cloves, a halved onion with rich brown and yellow outer layers and crisp white flesh inside, small bunches of vibrant green mixed herbs including sage, rosemary, thyme, and parsley with delicate leaves, sprigs of finely chopped sage and rosemary displaying their textured, needle-like leaves, and a small mound of creamy, pale yellow melted butter glistening softly, all arranged naturally with some herbs sprinkled around to add freshness, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy, roast turkey recipe, holiday turkey, flavorful turkey with garlic herb butter, homemade turkey gravy
  • Whole turkey: Make sure it’s fully thawed and not pre-brined — this method depends on controlling the salt yourself for perfect seasoning.
  • Kosher salt: Ideal for dry brining because of its coarse texture and balanced intensity.
  • Dried thyme: Or swap in your favorite herbs for a personalized twist.
  • Paprika: Adds mild smoky color and depth, but feel free to skip or swap if you prefer.
  • Garlic powder: Optional, but I love the subtle background garlic flavor it gives to the rub.
  • Black pepper: Freshly ground is best for real bite.
  • Garlic heads: Roasting these with the turkey softens their flavor beautifully and infuses the pan juice.
  • Onion: Just a simple brown or yellow onion; the skin can stay on for extra flavor during roasting.
  • Mixed fresh herbs: I use sage, rosemary, thyme, and parsley — the holy quartet of herbaceous roasting flavors.
  • Unsalted butter: Melted for basting and mixed with herbs and garlic for serious flavor boost.
  • White wine: Dry white wine works wonders for aroma and pan moisture, but water works if you don’t have any on hand.
  • Chicken broth: Low sodium broth is perfect for making that rich, silky gravy that elevates the entire meal.
  • All-purpose flour: Used to thicken the gravy to perfect consistency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe depending on the occasion and what I have on hand. Feel free to make it your own! Don’t hesitate to swap a few ingredients or add your family’s favorite flavors.

  • Herb Mix Variation: I once swapped out thyme for oregano and basil for a Mediterranean twist that blew everyone away — so fresh and different!
  • Butter Alternatives: For dairy-free, try a mix of olive oil and herb paste; it’s not quite the same, but still delicious and moist.
  • Spice it Up: Adding a pinch of cayenne or smoked chipotle powder to the rub gives the turkey a subtle smoky heat that’s a crowd-pleaser in my house.

How to Make Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe

Step 1: Dry Brine for Maximum Flavor & Juiciness

Start by mixing together the salt rub ingredients—kosher salt, dried thyme, paprika, garlic powder, and pepper. This simple but powerful blend goes all over your turkey, including under the skin if you can wiggle your fingers beneath it. I wrap the turkey mummy-style in cling wrap to keep the rub firmly in place—that’s a trick I learnt after struggling with bags that didn’t quite seal. Then, pop it upside down in a baking pan in the fridge for 48 hours minimum, flipping after 24 hours to keep the seasoning even. You’ll notice the bird releases some juices during this time — don’t rinse it! Just pat dry before roasting to ensure crisp skin.

Step 2: Prep the Roasting Pan and Stuff the Turkey

When you’re ready to cook, preheat your oven to 220°C/425°F (200°C fan). Halve the heads of garlic and onion, leaving the onion skins on for extra flavor in the roasting juices. Scatter these in the roasting pan, along with a bunch of fresh mixed herbs. Tie the turkey’s drumsticks with kitchen twine to keep them tidy if you like. Then stuff some fresh herbs, garlic halves, and a few tablespoons of butter inside the bird. This boosts internal flavor and helps keep the breast tender and aromatic.

Step 3: The First Roast — Upside Down for Juiciness

Place the turkey upside down on a rack over the garlic and onion pan base — the skin on the underside stays moist while the leaner breast meat benefits from basting later. Brush the skin lightly with melted butter and sprinkle a pinch of salt and pepper. Pour dry white wine into the pan to keep the environment flavorful and moist. Roast at high heat for 30 minutes to get the skin started on browning.

Step 4: Flip and Baste with Herb Garlic Butter

Carefully flip the bird so it’s right side up — I always use a clean tea towel to protect my hands. Lower the oven temperature to 165°C/325°F (150°C fan). Mix the remaining melted butter with minced garlic and finely chopped herbs and brush it generously over the breast. Roast the turkey for about 75 minutes total, basting with the herb butter partway through. This step seals in flavor and creates that golden, crispy skin everyone raves about.

Step 5: Check for Perfection & Rest

Your turkey is ready when it hits 165°F/75°C in the thickest part of the breast. If you don’t have a thermometer (get one, seriously!), the classic juice check works — the liquid should run clear when you pierce between the breast and thigh. Tent the turkey loosely with foil and let it rest for 30 minutes; this waiting time lets the juices redistribute, so every bite is juicy and tender.

Step 6: Make That Fabulous Homemade Gravy

While the turkey rests, place the roasting pan with garlic, onion, and drippings on the stove over medium-high heat. Sprinkle in flour and cook for 2 minutes to get rid of that raw flour taste. Slowly whisk in chicken broth while mashing the softened onions and garlic with a potato masher to release all that flavor. Scrape the pan bottom to lift every bit of savory goodness. Cook until thickened, then strain to get a silky smooth gravy ready to pour over your slices of juicy turkey. Honestly, this gravy is the icing on the cake — rich, deeply flavorful, and better than any jarred version.

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Pro Tips for Making Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe

  • Don’t Skip the Dry Brine: I used to rush this step, but letting the salt work over 2 days transforms the texture and flavor so much—it’s worth the wait.
  • Use a Meat Thermometer: This is a game changer to avoid dry turkey and to know exactly when it’s perfect—no guesswork!
  • Baste Generously and Often: The herb garlic butter keeps the skin crisp and the meat moist if you brush it a few times during roasting.
  • Resting is Key: No matter how tempting, let the turkey rest after roasting. I’ve seen rushed carving dry it out—rest keeps every slice juicy.

How to Serve Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe

A close-up view of several layers of sliced roasted turkey arranged on a bed of green leafy herbs and bright red cranberries. Light brown gravy is being poured from a white jug onto the center of the thick turkey slices, creating a glossy sauce layer. Orange slices are placed on the side, adding a pop of vibrant color. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy, roast turkey recipe, holiday turkey, flavorful turkey with garlic herb butter, homemade turkey gravy

Garnishes

I like to keep garnishes simple and fresh — sprigs of rosemary and thyme around the platter add a beautiful aromatic pop and look stunning. Thin lemon wedges tucked alongside slices brighten the rich flavors. Sometimes I add a scattering of fresh parsley chopped over the carved meat for a burst of color and freshness.

Side Dishes

My go-to sides for this Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe are creamy mashed potatoes (because gravy+potatoes=the dream), roasted root vegetables like carrots and parsnips, and a crisp green bean almondine. Cranberry sauce is non-negotiable in my house; that sweet-tart contrast is the perfect foil for the savory bird.

Creative Ways to Present

One year I layered the sliced turkey on a large wooden board dotted with fresh herbs, small bowls of gravy and cranberry sauce, and clusters of roasted garlic cloves. It looked rustic yet elegant and let guests help themselves. For smaller gatherings, plating each portion with a drizzle of herb butter and a fresh herb sprig makes the moment extra special. Presentation can be casual or fancy—both work beautifully!

Make Ahead and Storage

Storing Leftovers

After the feast, I let any leftovers cool completely before storing in airtight containers in the fridge. The dry brining and butter help keep the turkey moist so leftovers stay tasty for 3–4 days. I try to separate the gravy into a different container to keep everything fresh.

Freezing

If you want to freeze leftover turkey, slice it first and store portions in freezer bags, squeezing out as much air as possible. This method makes thawing and reheating so much easier than trying to freeze a big chunk. I’ve frozen turkey for up to 3 months with great results.

Reheating

When reheating, I prefer to warm turkey gently in the oven wrapped in foil with a splash of broth or gravy to keep moisture in. It helps prevent drying. The gravy reheats beautifully on the stove, just whisk over low heat until warm and smooth. Microwave works for a quick fix but be sure to keep it covered and check often to avoid overcooking.

FAQs

  1. Can I brine the turkey for less than 48 hours?

    Yes! While 48 hours is ideal for maximum flavor and juiciness, even an overnight dry brine improves seasoning and moisture quite a bit. If you’re short on time, at least 12 hours is better than none.

  2. What if I don’t have a roasting rack?

    No worries! You can improvise by rolling a thick rope of aluminum foil into a circle and placing it in the pan to elevate the turkey. This keeps the skin from sticking and helps it brown evenly during roasting.

  3. Can I make the gravy without wine?

    Absolutely. If you don’t have white wine or prefer not to use it, just substitute with water or extra chicken broth. The roasting pan drippings and aromatics still create a flavorful gravy.

  4. How do I keep the turkey skin crispy and not burnt?

    Start with the high-heat roasting upside down to help the skin dry out, then lower the temperature after flipping and baste with butter. Cover loosely with foil if parts brown too fast to prevent burning while the turkey finishes cooking.

  5. Is it okay to roast the turkey stuffed?

    The recipe uses herbs and garlic to lightly stuff the cavity for infusion of flavor. Don’t overstuff with bulky ingredients or bread stuffing inside, as that can impact cooking time and safety. If you want to serve stuffing, it’s safer to bake it separately.

Final Thoughts

I absolutely love how this Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe turns out every single time. When I first tried this method, it honestly changed my holiday cooking forever. The dry brine, the slow basting, and that rich gravy make it so much better than any turkey I had before. Plus, it’s surprisingly manageable once you break it down into steps, and the results will have your family and friends asking for seconds (and the recipe). So grab that bird, don’t skip any steps, and get ready to impress with a juicy, flavorful turkey that tastes like it was made by a pro. You’ve got this!

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Juicy Roast Turkey with Herb Garlic Butter and Homemade Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 78 reviews
  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 days 2 hours 20 minutes (including brining)
  • Yield: Serves approximately 10-12 people
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This Juicy Roast Turkey recipe offers a perfectly seasoned, tender, and flavorful whole turkey using a dry brine method. The turkey is dry-brined with a salt herb rub for 48 hours, then roasted upside down to lock in moisture, finished with a garlic herb butter baste, and served with a rich homemade gravy. Ideal for festive occasions or special family dinners, this recipe ensures a moist turkey with crispy skin and aromatic herbs.

Ingredients

Whole Turkey

  • 10 lb / 5 kg whole turkey, thawed (plain, not pre-brined)

Dry Brine Salt Rub:

  • 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

For Roasting:

  • 2 heads garlic, halved horizontally (4 halves)
  • 1 onion, halved (brown, yellow or white, skin on is fine)
  • 2 small bunches mixed herbs (sage, rosemary, thyme, parsley) optional
  • 10 tbsp (150g) unsalted butter, melted
  • 1 tbsp sage, rosemary, and thyme finely chopped (equal amounts)
  • 3 garlic cloves, minced
  • 1 1/2 cups dry white wine or water
  • Salt and pepper to taste

Gravy (~4 cups / 1 L):

  • 4 cups low sodium chicken broth/stock
  • 5 tbsp plain/all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Prepare Salt Rub: Combine kosher salt, dried thyme, paprika, garlic powder (optional), and black pepper to make the dry brine salt rub.
  2. Prep Turkey for Dry Brining: Pat the turkey dry inside and out, remove giblets or other contents. Sprinkle 1 tsp of salt rub inside and underside of turkey, then rub remaining salt rub evenly over exterior, focusing on the breast including under the skin if possible. Wrap the turkey tightly with cling wrap or place in a large sealable bag.
  3. Dry Brine in Refrigerator: Place turkey upside down in a baking pan and refrigerate for 48 hours minimum (up to 3 days is optimal). After 24 hours, flip turkey to right side up. After total brining time, unwrap turkey, pat dry if skin is wet, and let it sit out for 30 minutes before roasting.
  4. Prepare for Roasting: Preheat oven to 220°C/425°F (200°C fan). Place halved onions and garlic heads in the bottom of a roasting pan. If available, place a roasting rack on top. Stuff turkey cavity with a bunch of herbs, 2 garlic halves, and 3 tbsp (45g) melted butter. Tie drumsticks together with twine if desired. Position turkey upside down on the rack, twist wings on top, brush skin lightly with melted butter and sprinkle with salt & pepper. Pour white wine or water into the roasting pan.
  5. Roast Upside Down: Roast turkey for 30 minutes at high heat to crisp skin underside.
  6. Flip and Lower Oven Temperature: Using a tea towel, carefully flip turkey right side up. Brush generously with butter, season with salt & pepper. Reduce oven temperature to 165°C/325°F (150°C fan).
  7. Continue Roasting and Basting: Roast turkey for 45 minutes. Meanwhile, mix remaining melted butter with minced garlic and chopped herbs. Brush the turkey with the garlic herb butter and roast for another 30 minutes or until an internal thermometer inserted between the breast and leg reads 165°F/75°C. If skin browns too quickly, cover loosely with foil.
  8. Rest the Turkey: Remove turkey from oven, transfer to serving plate, cover loosely with foil, and let rest for 30 minutes before carving and serving.
  9. Make Gravy: Place roasting pan with drippings, garlic and onion on stovetop over medium-high heat. Sprinkle flour and cook for 2 minutes while stirring. Add chicken broth and mash onion and garlic into the mixture using a potato masher. Stir frequently, scraping the bottom to prevent burning, until gravy thickens (3-5 minutes). Strain gravy into a bowl, pressing solids to extract flavor. Serve gravy warm with the turkey.
  10. Serve: Carve turkey and serve with homemade gravy and optional cranberry sauce or desired sides.

Notes

  • Use a fully thawed turkey; thawing in the fridge requires about 24 hours per 3-4 lbs (1.5–2 kg).
  • Do not rinse the turkey after dry brining; just pat dry to remove excess moisture.
  • Use kosher salt or cooking salt for the dry brine. If using fine table salt, reduce quantity accordingly.
  • Dry brining for at least 48 hours produces the best flavor and moistness, but even overnight is beneficial.
  • Cling wrap is preferred for wrapping to keep brine in close contact with turkey skin.
  • If a roasting rack is unavailable, use rolled foil to elevate the turkey and prevent uneven browning.
  • Check turkey internal temperature with a meat thermometer for accurate doneness; juices should run clear.
  • Leftover turkey can be used in soups, pot pies, or other recipes.
  • The use of white wine in roasting pan adds depth but can be substituted with water.
  • Tie drumsticks to help maintain shape and even cooking.

Nutrition

  • Serving Size: 1 slice (about 150g) of cooked turkey meat with skin
  • Calories: 280
  • Sugar: 0.5g
  • Sodium: 450mg
  • Fat: 17g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 26g
  • Cholesterol: 90mg
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Hi, I’m Anna Voloshyna! 🍴 I share the latest viral recipes and kitchen hacks—easy, delicious dishes you’ll actually want to cook. Let’s make your next meal trend-worthy!

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