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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

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

Scale

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

Find it online: https://recipestrend.com/juicy-roast-turkey-with-herb-garlic-butter-and-homemade-gravy-recipe/