If you’ve ever dreamed of making a centerpiece turkey that’s bursting with flavor and moistness, this Juicy Roast Turkey Recipe is exactly what you need. This recipe transforms a simple whole turkey into a golden, aromatic dish with juicy meat and crispy skin, perfect for family gatherings, festive holidays, or anytime you want to impress. The careful balance of herbs, butter, and slow roasting creates a bird that’s tender on the inside and enticingly crispy on the outside—a true celebration of comfort food done right.
Ingredients You’ll Need
The beauty of this Juicy Roast Turkey Recipe lies in its straightforward, wholesome ingredients that come together to develop deep flavor and optimal texture. Each item plays a unique role, from enhancing the aroma to keeping the meat juicy and imparting that golden color we all crave.
- 10 lb / 5kg whole turkey (plain, not pre-brined): The star of the show, thawed for even cooking and a juicy finish.
- 2 1/2 tbsp kosher salt / cooking salt: Essential for seasoning and helping the turkey retain moisture during roasting.
- 2 tsp dried thyme: Infuses a warm, earthy herb flavor that complements the turkey beautifully.
- 1 tsp paprika: Adds subtle smoky sweetness and enhances the turkey’s beautiful golden color.
- 1 tsp garlic powder (optional): A gentle garlic note without overpowering the other spices.
- 1/2 tsp black pepper: Adds just the right hint of spice to balance the savory flavors.
- 2 heads of garlic (halved horizontally): Roasts inside the bird, softening to sweet, caramelized cloves.
- 1 onion (halved, skin on): Creates natural moisture and depth in the roasting pan.
- 2 small bunches mixed herbs (sage, rosemary, thyme, parsley – optional): Fresh herbs bring vibrant flavors that permeate the turkey.
- 10 tbsp unsalted butter (melted): The key to crispy, buttery skin and moist meat underneath.
- 1 tbsp sage, rosemary, and thyme (finely chopped): This herb blend intensifies the aromatic profile of the butter rub.
- 3 garlic cloves (minced): Fresh garlic to mix into the butter for an irresistible scent and flavor.
- 1 1/2 cups dry white wine (or water): Used to deglaze the pan, adding acidity and complexity to the pan juices.
- Salt & pepper: For seasoning the pan sauce and adjusting final flavors.
- 4 cups chicken broth / stock (low sodium): Forms the base of a rich, flavorful gravy.
- 5 tbsp plain / all-purpose flour: Thickens the pan juices into a luscious gravy.
How to Make Juicy Roast Turkey Recipe
Step 1: Prepare and Season Your Turkey
Start by removing the turkey from its packaging, patting it dry thoroughly with paper towels to ensure the skin crisps up in the oven. Combine your salt, thyme, paprika, garlic powder, and pepper, then rub this seasoning mixture all over the turkey, inside and out. This crucial step locks in flavor and moisture. Don’t forget to season the cavity with salt and pepper, then stuff it with the halved garlic heads, onion, and mixed herbs if using—these aromatics will infuse the meat from the inside during roasting.
Step 2: Herb Butter Magic
In a bowl, whisk together the melted butter with minced garlic and finely chopped herbs (sage, rosemary, thyme). Gently loosen the turkey skin, being careful not to tear, and brush half of the butter mixture directly onto the meat beneath the skin. This technique ensures moisture is sealed inside while the skin crisps beautifully. Brush the remaining butter over the outside of the turkey for that irresistible golden sheen.
Step 3: Roast Low and Slow
Preheat your oven to a moderate temperature, around 325°F (160°C). Place the turkey breast-side up on a rack in a roasting pan, with onion and garlic halves scattered around for added scent and flavor. Roast the turkey slowly, basting occasionally with pan juices or extra melted butter, to develop that signature juicy tenderness. The gradual cooking process allows the meat fibers to relax, resulting in moist, succulent slices.
Step 4: Make the Pan Sauce
Once the turkey reaches an internal temperature of about 165°F (74°C), remove it from the oven and let it rest. Meanwhile, pour off any excess fat from the roasting pan, then carefully pour white wine into the pan, using a wooden spoon to scrape up the delicious browned bits. Add the chicken broth and bring to a simmer. Gradually whisk in the flour to thicken this into a rich gravy. Season with salt and pepper to taste—this sauce is your turkey’s best friend on the plate.
Step 5: Resting Time is a Must
Allow your turkey to rest for at least 20 minutes after roasting. Resting is key because it lets the juices redistribute evenly throughout the meat, so when you carve, every slice is tender and bursting with moisture rather than drying out instantly.
Step 6: Carve and Serve
With a sharp carving knife, slice the turkey along the breast and legs, serving with your homemade pan gravy. Enjoy the fruits of your labor—juicy, flavorful turkey that tastes as good as it looks!
How to Serve Juicy Roast Turkey Recipe
Garnishes
Fresh herbs like rosemary or thyme sprigs make elegant garnishes, adding a pop of green and a subtle fragrance. For a festive touch, scatter pomegranate seeds or cranberries around the platter for color and a sweet-tart contrast that pairs beautifully with rich turkey.
Side Dishes
Classic roasted vegetables such as carrots, Brussels sprouts, and potatoes are the dream teammates for this Juicy Roast Turkey Recipe. Creamy mashed potatoes or a vibrant, tangy cranberry sauce also balance the savory flavors nicely, creating a complete, crowd-pleasing feast.
Creative Ways to Present
For a special occasion, consider carving the turkey tableside to create an interactive experience. You might also try serving turkey sliders with leftover meat on soft buns, layered with gravy and fresh toppings for a delicious twist. Alternatively, a colorful salad featuring turkey chunks and fresh herbs makes a lovely lighter option.
Make Ahead and Storage
Storing Leftovers
After your feast, store leftovers in airtight containers in the refrigerator. Sliced turkey stays fresh for up to four days, allowing you to enjoy delicious turkey sandwiches or salads throughout the week without losing quality or flavor.
Freezing
If you want to keep turkey longer, wrap portions tightly in plastic wrap and aluminum foil before freezing. Properly stored, cooked turkey can last for up to three months. Freeze in meal-sized portions for easy defrosting and repurposing.
Reheating
To warm leftovers without drying them out, cover the turkey slices with foil and heat in a low oven (325°F/160°C) for about 15-20 minutes. Adding a splash of broth or water before reheating keeps the meat moist. Using the pan gravy as a sauce also brings life back to reheated turkey beautifully.
FAQs
Can I use a frozen turkey for this recipe?
Absolutely! Just be sure to thaw your turkey completely in the refrigerator before preparation, as an even thaw ensures consistent cooking and helps achieve the desired juiciness in this Juicy Roast Turkey Recipe.
Do I need to brine the turkey beforehand?
This recipe works perfectly with a plain, unbrined turkey because the salt and butter mixture creates a natural brining effect during roasting. If you prefer, you can brine beforehand, but it’s not necessary.
What if I don’t have white wine for the gravy?
No worries! Water works fine as a substitute, though using wine adds subtle depth. Alternatively, chicken or vegetable broth can add extra flavor to your pan sauce.
How long should I roast a 10-pound turkey?
For a 10-pound turkey, plan on roasting for about 2 hours at 325°F. Always use a meat thermometer to check that the internal temperature has reached 165°F to ensure safety and juiciness.
Can I prepare the herb butter in advance?
Yes, you can mix the herb butter a day ahead and keep it refrigerated. Bring it to room temperature before rubbing it under the turkey skin so it spreads easily and imparts maximum flavor.
Final Thoughts
This Juicy Roast Turkey Recipe is a reliable, delicious way to create a memorable meal that brings people together around the table. With simple ingredients and thoughtful steps, you can enjoy a perfect roast turkey every time. I genuinely encourage you to try it out—you’ll find that juicy, tender turkey isn’t just a dream but an achievable, tasty reality.
Print
Juicy Roast Turkey Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 10 to 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Juicy Roast Turkey recipe guides you through preparing a flavorful, tender turkey using a combination of herb seasoning, garlic, onion, and a rich butter rub. The turkey is roasted to perfection, resulting in crispy skin and succulent meat, accompanied by a classic white wine and chicken broth gravy. Perfect for holiday dinners or special occasions, this recipe yields 10 to 12 servings and ensures a moist and delicious centerpiece.
Ingredients
Turkey and Seasoning
- 10 lb / 5 kg 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 (brown, yellow, or white)
- 2 small bunches mixed herbs (sage, rosemary, thyme, parsley – optional)
Butter Rub
- 10 tbsp (150g) unsalted butter, melted
- 1 tbsp total of sage, rosemary, and thyme, finely chopped (equal amounts of each)
- 3 garlic cloves, minced
Gravy
- 1 1/2 cups dry white wine (or water)
- 4 cups chicken broth / stock, low sodium
- 5 tbsp all-purpose flour
- Salt and pepper, to taste
Instructions
- Prepare the Turkey: Preheat your oven to 325°F (165°C). Remove the turkey from its packaging, pat dry inside and out with paper towels. Mix kosher salt, dried thyme, paprika, garlic powder (if using), and black pepper together and rub thoroughly all over the turkey, including inside the cavity.
- Add Aromatics: Stuff the cavity with the halved garlic heads, onion halves, and mixed fresh herbs (if using). These aromatics will infuse flavor during roasting.
- Apply Butter Rub: In a small bowl, combine melted unsalted butter with finely chopped sage, rosemary, thyme, and minced garlic. Gently loosen the skin from the turkey breast and carefully rub some of the herb butter underneath the skin for extra moistness. Then brush the remaining butter mixture all over the skin surface of the turkey.
- Roast the Turkey: Place the turkey breast side up on a rack inside a large roasting pan. Insert a meat thermometer into the thickest part of the thigh without touching the bone. Roast in the preheated oven for approximately 2 hours or until the internal temperature reaches 165°F (74°C). Baste the turkey with pan juices every 30 minutes to keep it moist.
- Rest the Turkey: Remove the turkey from the oven and transfer it to a serving platter. Tent it loosely with foil and let it rest for at least 20 minutes before carving. Resting allows juices to redistribute, ensuring juicy meat.
- Make the Gravy: Pour off most of the fat from the pan juices, leaving about 2 tablespoons. Place the roasting pan on the stovetop over medium heat. Stir in the flour and cook for 1–2 minutes to create a roux. Gradually add the white wine (or water) and chicken broth, whisking constantly to prevent lumps. Simmer until the gravy thickens to desired consistency. Season with salt and pepper to taste. Strain if desired before serving alongside the carved turkey.
Notes
- Note 1: Ensure the turkey is fully thawed before starting to guarantee even cooking.
- Note 2: Adjust salt quantity based on the saltiness of your stock and personal preference.
- Note 3: Fresh mixed herbs such as sage, rosemary, thyme, and parsley add vibrant flavor but can be omitted or substituted with dried herbs.
- Note 4: Dry white wine enhances the gravy’s depth of flavor, but water can be used as an alternative.
