Juicy Roast Turkey

This juicy roast turkey recipe takes the guesswork out of preparing a beautifully moist and flavorful bird. It combines a simple brine with aromatic herbs and a savory butter rub to deliver tender meat with crisp skin. Perfect for any festive table or a comforting family dinner.

I remember the first time I tried brining the turkey it transformed the way I roast poultry. We never go back to dry birds since.

Ingredients

• Salt and brown sugar: form the brine base bringing moisture and subtle sweetness
• Oranges lemons and apple: add fresh brightness to the brine which prevents heaviness
• Fresh thyme rosemary and bay leaves: give aromatic herbal notes
• Black peppercorns: add mild warmth to the brine
• A whole turkey about 10 to 12 pounds: choose a fresh bird or fully thaw a frozen one for even cooking
• Unsalted butter for the flavored rub: unsalted lets you control the salt level
• Garlic cloves: boost savory depth and aroma
• Soy sauce: in the butter adds umami complexity
• Onion carrots and celery: are classic aromatics for flavoring both the roasting pan and broth
• Lemon wedges: add fresh citrus punch inside the cavity
• Turkey or chicken stock: keeps the meat moist while roasting
• Reserved turkey neck and giblets: for rich stock that’s perfect for gravy
• White wine: adds brightness and helps deglaze the pan for a flavorful gravy base

Instructions

Build The Brine:

In a large non-reactive container dissolve salt and brown sugar in 2 gallons of water stirring until fully dissolved. Add quartered oranges lemons apple fresh thyme rosemary sprigs bay leaves and black peppercorns. Stir to combine and let the mixture chill while preparing the turkey.

Prep The Turkey For Brining:

Remove neck and giblets from the turkey cavity and set them aside for stock. Remove any trussing or wires from legs and rinse the turkey briefly under cold running water if desired. Submerge the turkey fully in the brining liquid making sure it is covered. Cover and refrigerate for at least 4 hours or overnight for maximum flavor and juiciness.

Rinse And Dry:

After brining remove the turkey rinse under cold water thoroughly to remove excess salt from the surface. Pat the turkey dry all over with paper towels. If time allows let it air dry uncovered for about 30 minutes to help skin crisp later.

Make Flavored Butter:

Melt unsalted butter gently over low heat add whole garlic cloves and soy sauce stirring to combine. Remove from heat once fully melted and aromatic.

Season And Stuff The Turkey:

Preheat oven to 325 degrees Fahrenheit. Place the turkey breast side up in a large roasting pan. Season inside the cavity lightly with salt and pepper. Stuff cavity with some onion chunks carrots celery lemon and fresh herbs thyme rosemary and optionally sage leaves. Arrange remaining vegetables and herbs under and around the turkey for added flavor.

Add Butter Under Skin:

Carefully loosen turkey skin over the breast and slide some of the melted butter mixture underneath spreading with a spoon especially around leg and thigh areas. Brush or pour remaining butter all over the outside skin. Season skin with salt and pepper.

Roast Breast Side Down:

Tie legs loosely with kitchen string and tuck wings under if desired. Carefully flip the turkey breast side down and place in the oven uncovered to roast for 1 hour. During this time prepare the turkey broth with reserved neck and giblets.

Make Turkey Broth:

Simmer turkey neck giblets chopped onion carrot celery bay leaf in water and chicken stock for 45 minutes to 1 hour until reduced to about 4 cups. Add liver only for last 15 minutes to avoid bitterness. Strain broth and reserve for basting and gravy.

Flip And Baste:

After 1 hour gently turn turkey breast side up. Baste with ¼ to ½ cup turkey or chicken broth. Continue roasting uncovered for 2 to 3 hours until a meat thermometer reads 160 degrees Fahrenheit in the thickest part of the thigh avoiding bone. Baste every hour with broth to keep moist.

Rest The Turkey:

Remove turkey from oven and tent loosely with foil. Let rest for 15 to 30 minutes before carving allowing juices to redistribute.

Make The Gravy:

Discard cooked vegetables from roasting pan and pour pan juices into a measuring cup. Skim off fat. Place the roasting pan on stovetop over medium heat. Add white wine and deglaze scraping brown bits for flavor. Stir in 3 cups turkey broth and bring to boil then simmer for gravy base.

Prepare Roux:

Melt butter in a saucepan whisk in flour cooking 2 to 3 minutes constantly to avoid lumps. Slowly pour hot broth mixture stirring vigorously. Lower heat and simmer until thickened adjusting consistency with extra broth if needed. Stir in finely chopped reserved neck meat and giblets if desired. Season to taste with pepper and salt.

Serve:

Carve turkey onto a platter garnished with fresh herbs and citrus slices. Serve warm gravy alongside.

My favorite part of this recipe is the brining step. It was a game changer for a moist tender turkey every time. I still remember how proud I felt carving into a golden bird that practically melted in your mouth.

Storage Tips

Cool leftover turkey to room temperature before refrigerating in airtight containers. It keeps for up to four days. Store gravy separately in a sealed jar to retain flavor. For longer storage freeze turkey and gravy in portions for up to three months.

Ingredient Swaps

Use chicken broth in place of turkey stock for basting and gravy without losing flavor. Substitute fresh herbs with dried but use less as dried are more concentrated. Replace white wine with apple cider or extra broth for alcohol free gravy.

Serving Ideas

Serve with classic sides like mashed potatoes roasted vegetables green beans and cranberry sauce. Add fresh herb garnish or sliced citrus fruits for an attractive presentation and extra brightness.

Following these steps guarantees a moist and flavorful turkey your family will love every time.

Frequently Asked Recipe Questions

→ Why is brining important for the turkey?

Brining helps the turkey retain moisture during roasting, resulting in a juicier and more flavorful meat.

→ How does infusing butter with garlic affect the flavor?

The garlic melted into the butter imparts a rich, savory aroma and enhances the depth of flavor under the turkey skin.

→ What is the purpose of roasting the turkey breast side down at first?

Roasting breast side down helps protect the white meat from drying out, allowing the dark meat to cook evenly and keep the whole bird moist.

→ How often should the turkey be basted during roasting?

Basting every hour with broth helps maintain moisture on the surface and adds additional layers of flavor.

→ What steps ensure a smooth, lump-free gravy?

Making a roux by whisking butter and flour before gradually adding hot broth while continuously stirring prevents lumps and yields a silky gravy.

→ Can the turkey broth enhance other dishes?

Yes, the rich broth made from turkey neck and giblets can be used as a flavorful base in soups, sauces, or stuffing.