Description
This recipe reveals the secrets to making the best juicy roast turkey, seasoned with a fragrant blend of garlic, ginger, fresh herbs, and spices, then slow-roasted to perfection. The turkey is marinated overnight with a flavorful butter and spice mixture, injected for deep flavor, and roasted until tender and crispy on the outside. Perfect for holiday meals or special occasions, this method delivers a moist and delicious turkey that impresses every time.
Ingredients
Scale
Turkey and Marinade
- 1 turkey (12 pounds), thawed and at room temperature
- 10 cloves garlic, peeled
- 1 1/2 inch ginger root, peeled
- 2 sprigs fresh rosemary, leaves removed
- 6 sprigs fresh thyme, leaves removed
- 1 medium onion, peeled and roughly chopped
- 2 seasoning cubes (Maggi, approx. 4g each)
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (divided: 1/4 tsp for liquid, 3/4 tsp for solids)
- 2 tablespoons extra virgin olive oil (divided: 1 tbsp for liquid, 1 tbsp for solids)
- 4 tablespoons unsalted butter, room temperature
Equipment
- 1 flavor injector
- 1 roasting bowl or aluminum foil baking pan
- Plastic wrap
Instructions
- Prepare the Turkey: Wash the turkey thoroughly and pat it dry with paper towels. Place it in a large tray or roasting pan, preparing it for marinade injection.
- Make the Spice Paste: Remove needles and leaves from rosemary and thyme. Combine these herbs with garlic, ginger, onions, white pepper, black pepper, seasoning cubes, and about half a cup of water in a blender. Blend until smooth to form a spice paste.
- Extract Spice Liquids: Pass the blended paste through a fine sieve, squeezing to separate the flavorful liquid from the solid chaff. You should have about 8 ounces of liquid. If less, rinse the solids again to extract more liquid. Place the liquid and solids into separate bowls.
- Season and Oil the Mixtures: Add 1/4 teaspoon salt and 1 tablespoon olive oil to the spice liquid; whisk well and set aside. Add 3/4 teaspoon salt, 1 tablespoon olive oil, and the room temperature butter to the spice solids; mix thoroughly to create the butter mixture.
- Inject the Turkey: Fill the flavor injector with the spice liquid. Inject approximately 2 ounces into each turkey breast, then 1 ounce into each thigh, continuing to inject other meaty areas evenly. Expect some liquid to spill out during this process.
- Apply the Butter Mixture: Rub the butter mixture all over the turkey, including inside the cavity and every nook and cranny, making sure some of it stays on top of the bird to aid flavor and browning.
- Marinate: Cover the turkey tightly with plastic wrap and refrigerate for at least 8 hours or overnight, up to 24 hours for maximum flavor and juiciness.
- Preheat Oven and Rest Turkey: When ready to cook, remove the turkey from the fridge and let it come to room temperature. Preheat the oven to 350°F (180°C).
- Roast the Turkey: Remove plastic wrap and place the turkey on the second-to-last rack in the oven. Roast for approximately 2.5 to 3 hours. After the first hour, baste the turkey with its own juices, then continue to baste every 30 minutes, about 4 times in total.
- Monitor Browning: If the turkey skin begins to brown too quickly, cover it loosely with aluminum foil to prevent burning while allowing it to cook evenly.
- Check for Doneness: After about 2.5 to 3 hours, insert a digital thermometer into the thickest part of the turkey. The internal temperature should read 175°F (79°C) to indicate it is fully cooked.
- Rest Before Serving: Remove the turkey from the oven and let it rest in its own juices for 20 to 30 minutes before carving. This helps retain moisture and ensures juicy slices.
- Serve and Enjoy: Transfer the turkey to a serving platter or cutting board, carve, and enjoy the juicy, flavorful roast turkey with your favorite sides.
Notes
- This turkey recipe produces an exceptionally juicy and flavorful bird with crispy skin and tender meat.
- Using a flavor injector ensures the marinade penetrates deeply, enhancing taste and moisture throughout.
- Marinating the turkey for a full 24 hours yields the best results.
- Basting frequently helps maintain moisture and develop a golden brown, flavorful skin.
- Cover the turkey with foil if it browns too fast to avoid burning.
- Allowing the turkey to rest after roasting is critical for juicy meat.
Nutrition
- Serving Size: 1 serving
- Calories: 687 kcal
- Sugar: 1 g
- Sodium: 1069 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 124 g
- Cholesterol: 377 mg
