The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!
It cooks faster, has crispy golden buttery skin, and your turkey is going to be so amazing it’s going to be remembered for years to come!!!
🍁 2020 Thanksgiving timeline🍁
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Start Thaw Fridge Thaw turkey 24 hrs per 2 kg / 4 lb (or quick thaw in water)
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Tuesday 24th Nov: Rub turkey with seasoning, wrap and refrigerate upside down
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Wednesday 25th Nov: Turn so turkey is right side up
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Thursday 26th Nov: THANKSGIVING! Roast for lunch or dinner
What you need to know
10 years ago, dry brining was still relatively unknown but these days it’s a pretty broadly known fact that dry brining yields superior results to wet brining as well as being far more practical.
Because I want to arm you with everything you need to make the ultimate perfect roast turkey, this is a fairly long post, covering off on (hopefully!) all your questions. So starting off with a summary:
Summary:
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Brining is the path to moist turkey flesh
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Dry brining is far more practical and easier than wet brining
- Partially thawed turkey can be dry brined – handy!
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Brine time:
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1 (bare minimum)
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2 – 3 days (ideal)
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4 days (extra day adds nothing)
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Works with turkey breast (2 days)
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Start turkey roast upside down for extra juicy breast
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Roast turkey cook time 12 minutes per 500g / 1 lb (brined turkey cooks faster)
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75°C / 165°F using a meat thermometer inserted between leg and thigh
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30 minutes resting essential!
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Served with turkey gravy or Cranberry Sauce
Juicy Roast Turkey Guide!
This is a long post, to arm those who are new to roasting turkey with all the information they need. For the experienced, you can skip straight to the recipe or the section you are interested in!
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Internal temperature of cooked turkey (and how to do it)
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Jump to Recipe
Brining = JUICY Roast Turkey
I think we can all agree that there is nothing more devastating than labouring for hours over the Thanksgiving or Christmas table centrepiece only to find that it’s dry – especially the breast meat. Even drowning it in gravy can’t completely compensate.
And in this day and age, there’s pretty much full consensus amongst all the greatest food authorities of the world that brining is the path to Juicy Roast Turkey. It doesn’t matter how much butter you use, whether you roast upside down, spin it around, baste 50 times – if you don’t brine, your turkey won’t be as moist.
Full stop. End of story!!
Take a close look at the turkey slice below – look how juicy it is!!!
What is brining?
Brining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey.
The method of soaking turkey in a giant bucket of salty water is called wet brining. Dry brining has the same effect, but is done by rubbing the turkey with a seasoned salt then left to “marinate” for a couple of days before roasting.
Dry brining is easier, more effective and tastier than wet brining!
Why dry brining is best
Wet Brining is more well known than Dry Brining. While both methods will yield a juicy roast turkey, there are a number of very important advantages of dry brining:
1. No mopping – I guarantee if you’re manhandling a bucket large enough for a 6 kg / 12 lb turkey AND bringing solution, there will be mopping involved at some stage…. Not to mention the question of whether your fridge has space for said bucket!! (Note: If you’re determined to wet brine, use your vegetable crisper! Genius idea from TheKitchn.)
2. The turkey tastes like turkey. Not water. One of the grievances of wet brining is that while the turkey is moist, the moisture tastes bland – not like turkey. Which makes sense, right? The turkey sucks in the brine and unless it is heavily flavoured with broth, the turkey is sucking in largely flavourless liquid. Whereas with dry brining, the turkey releases its own juices then sucks its own juices back in. Turkey on turkey flavour!
3. The roasting juices aren’t too salty to use for gravy. Another problem many people have with wet brined turkey is that the roasting juices can be too salty to use for gravy. You can compensate by plonking in raw potatoes into the gravy to suck out the salt, but….it’s just one more thing you can avoid by using dry brining!
4. You can start brining while the turkey is still partially frozen. It takes 3 days – yes, 3 WHOLE days – to defrost a 10 pound / 5kg turkey in the fridge. Whereas with this recipe I’m sharing, I accelerate the partial defrosting of the turkey in cold water then it finishes defrosting WHILE it is brining.
5. It roasts faster. It takes 1 hour 45 minutes to roast a 5.5 kg / 10 lb turkey. Compared to 2 1/2 hours for un-brined turkey.
Before we roast, we brine. And before we brine, we must thaw!
Turkey THAWING
A frozen turkey is a formidable block of ice that takes days to thaw. So you must factor this into your turkey-feasting timeline!
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Thaw in fridge (long thaw) – allow 24 hours for every 1.5 – 2 kg / 3 – 4 lb of turkey (my 5.5 kg/11 lb turkey took 3 days)
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Fast thaw in water – 30 minutes per 500g / 1 lb. Turkey needs to be in a leak proof bag / wrapping. Submerge in large sink of water, keep it submerged. Change water every 30 minutes.
Partially frozen turkey can be brined!
DRY BRINE CAN BE APPLIED WITH PARTIALLY THAWED TURKEY. You just need the turkey skin to be thawed enough to rub the salt in. Then brining + thawing will occur at the same time.
Cook times for turkey in the oven
How long to cook turkey in the oven:
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5kg / 10 lb: 1 hr 45 min – 2 hrs
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6 kg / 12 lb: 2 hrs 15 min
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7kg / 14 lb: 2 hrs 30 min
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8 kg / 16 lb: 2 hrs 45min
These are the cook times for a dry brined turkey (loosely stuffed with herbs and garlic) which cooks faster than un-brined turkey. Add an extra 15 – 20 minutes if your turkey is stuffed.
This is the total roasting time, including initial 30 minutes at high temperature. It works out at around 12 minutes per 500g / 1 lb.
Internal temperature of cooked turkey
75C / 165F using a meat thermometer inserted between the leg and the breast (see photo below for point to insert). This is the USDA recommended internal cooked temperature of turkey.
How to take the internal temperature?
Take the temperature of the turkey straight out of the oven. Insert the thermometer between the leg and the breast. Insert straight down until you hit bone, then pull back a bit. Hold still until the temperature registers on your thermometer and stays at the internal temperatures specified above.
How to make juicy roast turkey
I promised you easy, and easy you shall have! Here’s a rundown on the recipe:
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Rub with a simple seasoned salt mixture – salt, thyme, paprika, garlic powder and pepper;
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Wrap like a mummy in cling wrap (holds in all those juices!) and refrigerate for 2 days;
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Stuff with herbs, garlic and pour in a good slosh of butter;
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Slather with butter then roast upside down for 30 minutes (get those juices pooling in the breast);
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Roast right side up for 45 minutes;
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Baste with Garlic Herb Butter then roast for a further 30 minutes. (I do this at this stage to avoid burnt garlic-herb bits on the turkey)
When the internal temperature is reached (see section above), the most important thing to do is to rest the turkey for 30 minutes. This gives the turkey a chance to relax the fibres (ie more tender meat) and even more importantly, the juices get sucked back into the flesh (equals even juicier meat!).
Styling the turkey platter
Even if the turkey is only on the platter for a fleeting moment before being whisked away to be carved, I still feel like it’s worth making a wee bit of an effort so the turkey can have it’s moment spotlight.
While many opt for herb garnishes, I have a thing about making everything on a platter edible. So I create a bed of green leafage – watercress in this case (cheap, right shape, nice to “fan out” around edges) – with pops of colour from orange wedges (also for those creatures who like fruit with meat) and cranberries (thawed frozen ones).
How to Carve Turkey
I had ambitions to include a video of how to carve turkey, but doing such a video by yourself proved to be somewhat of a challenge. Turkey juice squirting everywhere, greasy hands, the challenge of new cameras and most frustrating, the hot breath of a fur ball under the table panting with excitement at the mere experience of being so close to such a giant hunk of meat.
Said video was a total fail. Will attempt again next year. In the meantime – this video is a good tutorial. 🙂
To Stuff or Not to Stuff?
This turkey is not stuffed with stuffing, just with garlic, herbs and a good slosh of melted butter (which does all sorts of good things to the breast when roasted upside down).
I do not stuff turkey because in order for the stuffing to be safe to eat, it needs to reach 75C / 165F – the same internal temperature of the turkey. The stuffing cooks last, so that means in order for the stuffing to be cooked enough to be safe enough to eat, the turkey is overcooked.
No thanks! Besides, stuffing baked separately SO much more delicious – here’s my all time favourite Stuffing recipe!
Cranberry Sauce or Gravy?
Why choose? Serve BOTH! Cranberry Sauce keeps for ages – make it well in advance.
As for gravy…. it’s not an option around these parts. My view is that it’s criminal to to waste those pan juices and NOT make a gravy!
What to serve with Turkey
A classic centrepiece for holiday occasions like Thanksgiving and Christmas, here are my favourite sides to serve with turkey!
Thanksgiving sides for Turkey
Christmas sides for Turkey
So here’s my recipe for the Juicy Roast Turkey made by dry brining. It is based on this recipe from the LA Times which has a cult following – with good reason! I’ve added extra tips and tricks to help make this a breeze for you.
I have a feeling this Thanksgiving is going to be your BEST EVER!!! – Nagi x
Watch how to make it
Here’s the recipe video for the Juicy Roast Turkey. See below for gravy!
And here’s the video for the turkey gravy:
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Juicy Roast Turkey
Ingredients
- 10 lb / 5kg whole turkey , thawed (plain not pre brined) (Note 1)
Dry Brine Rub:
- 2.5 tbsp salt (Note 2)
- 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
- 150g / 10 tbsp unsalted butter , melted
- 1 tbsp (in total) sage, rosemary and thyme , finely chopped (Note 3)
- 3 garlic cloves , minced
- 2 heads of garlic , halved horizontally
- 1 onion , halved (brown, yellow, white)
- 2 small bunch mixed herbs , sage, rosemary, thyme, parsley (optional, Note 3)
- 1.5 cups / 375 ml dry white wine , or water (Note 4)
- Salt & pepper
Gravy (~ 4 cups/1L)
- 4 cups (1 litre) chicken broth / stock , low sodium
- 5 tbsp (60g) flour , plain / all purpose
- Salt and pepper
Instructions
Dry Brining Preparation.
- Rub: Mix together the Rub.
- Prep Turkey: Pat the turkey dry with paper towels., inside and out. Remove giblets or anything else inside the turkey. (Note 5)
- Sprinkle: Sprinkle 1 teaspoon of salt inside and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the salt mixture on the underside.
- Turn the turkey upright and rub the remaining salt on the turkey, using most on the breast - even some under the skin if you can.
- Wrap turkey mummy-like in lots of cling wrap or place the turkey in a sealable plastic bag (Note 6).
Brining (Note 7):
- Place turkey upside down in baking pan. Refrigerate.
- 24 hours later: Flip turkey so it's right side up.
- 24 (to 48 hours) later: unwrap turkey. The skin should be moist but not wet. If wet, pat dry. Leave out for 30 min before roasting.
Prepare for roasting:
- Preheat oven to 220C/425F (standard) or 200C/390F (fan).
- Place the onions and garlic in a roasting pan. Place a roasting rack on top - if you have one (Note 8 for sub).
- Stuff bunch of herbs + 2 garlic halves + 3 tbsp butter (45g) inside the turkey. Tie drumsticks together with kitchen twine (optional).
- Place turkey UPSIDE DOWN on the rack. Twist the wings so they are on top - see video. Brush with a bit of melted butter. Sprinkle with a tiny bit of salt and pepper.
- Pour wine in roasting pan.
Roasting:
- Roast for 30 minutes.
- Use a tea towel to turn the turkey over. Brush with butter, sprinkle with a tiny bit of salt and pepper.
- Turn oven down to 165C/325F (standard) or 150C/300F (fan). Roast turkey 45 minutes.
- Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
- Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up (America) b) a thermometer inserted between the breast and leg reads 165F/75C. (Notes 9, 10). Cover loosely with foil if browning too much.
- Remove turkey onto serving plate, cover loosely with foil and rest for 30 minutes before transferring to platter for presentation and carving (see in post for styling idea).
- Serve turkey with gravy and/or Cranberry Sauce.
Turkey Gravy
- Place roasting pan (with garlic, onion etc still in it) on the stove over medium high heat. Add flour and cook for 2 minutes.
- Add broth and use a potato masher to mash the onion and garlic into the mixture. Use a wooden spoon to scrap the bottom of the pan. Cook for 3 to 5 minutes or until thickened.
- Strain into a bowl, pressing down to extract all the flavour out of the onion and garlic. Transfer to gravy boat.
Recipe Notes:
* Fast thaw in water – 30 minutes per 500g / 1 lb. Turkey needs to be in a leak proof bag / wrapping. Submerge in large sink of water, keep it submerged. Change water every 30 minutes. Rub can be applied to partially thawed turkey as long as skin is pliable enough to rub salt in. Add 1 tsp extra salt. Expect lots of juices from the thaw/brining process - ensure turkey is patted dry before roasting. As it brines, liquid may be red from blood from the inside of the turkey thawing - do not worry. Won't affect end result at all. Do not rinse, just pat dry with paper towels. DO NOT:
* Use this recipe for "self basting" or pre marinated turkeys, will be too salty. Check ingredients or nutrition - if there's salt or flavourings, the turkey has already been brined. Typically these include boxed and frozen turkeys at the supermarkets in Australia. **See HOW TO COOK PRE-BRINED TURKEY box below recipe.** 2. SALT - Use 1 tbsp salt for every 2 kg / 4 lb turkey. Use kosher / cooking salt. If using fine grain table salt, reduce by 1/4 tsp PER 1 tbsp of salt called for in the recipe. Do not use salt flakes (too hard to measure equivalent). 3. HERBS - I used an equal mix of sage, rosemary and thyme to make up 1 tbsp in total for basting partway through cooking. Can also use dried herbs of choice - use 2 tsp. Doesn't sound like much but we don't want to put herbs on the skin until partway though cooking otherwise it just burns. So by the time we baste with the herb butter, there's not much butter left. Just imparts a subtle fragrance more than anything, could even be skipped. Need one bunch to stuff inside the turkey, the other for the pan. 4. WINE - I use sauvignon blanc, pinot gris (I get discount wine for cooking). Any white wine is fine as long as it's not too sweet or woody / oaky. 5. Giblets are a parcel of turkey offcuts that are usually stuffed inside the turkey and are used to make the gravy. It usually comprises of: neck, heart and liver. Use the neck and heart for turkey gravy. 6. BAG - you can get resealable bags in America that are big enough for turkey. But I've found that cling wrap is the most effective - keeps the brine right up against the turkey skin. 7. BRINE TIME: 48 hours (2 days) is my base recipe, 3 days also great (a bit more seasoned). Even overnight is better than not brining at all! I even did 4 days last year and it not any different to 3 days, from what I could tell. 8. RACK SUB: Need to keep turkey skin elevated out of liquid in pan. Get a long strip of foil, scrunch to make a thick "rope". Loop to make a circle and secure. Place on top of onion, place turkey on top. Just need something to keep turkey a bit elevated off base of pan and the onion. If skin is in contact with onion when upside down, the skin will brown unevenly once you flip. 9. ROASTING TIME:
- 5kg / 10 lb: 1 hr 45 min – 2 hrs
- 6 kg / 12 lb: 2 hrs 15 min
- 7kg / 14 lb: 2 hrs 30 min
- 8 kg / 16 lb: 2 hrs 45min
How to cook pre-brined turkey
If you went to use this recipe only to realise you have a pre-brined turkey (see Note 1 in recipe), do not use this recipe as the brining will make your turkey too salty. Instead, make this recipe as follows:
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Add better flavour – Make the Herb Garlic Butter in this Roasted Turkey Breast but only use 1/4 of the salt. Scale the recipe to your turkey weight – click on servings and slide until the turkey weight changes to the weight of your turkey. (Yeah, it’ll be a lot of butter! You can scale down if you want 🙂 ). Watch the video to see how I loosen the skin, then slather about 2/3 of the butter under the skin.
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Flip turkey then rub just a bit of butter on the underside sprinkle with salt and pepper,. Roast per this recipe for 30 minutes on higher temp.
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Flip turkey right side up then slather skin with 1/2 of the remaining butter sprinkle with salt and pepper. Roast per this recipe for 45 min, then slather with remaining butter. Roast to finish cooking per this recipe. ,Voila!
Life of Dozer
That turkey leg is the size of his head!
Dana Tiller says
Hi Nagi, any suggestions on where to find a turkey crown in Sydney this time of year? Thank you! X
Nagi says
Hi Dana! Just butchers 🙂 If you call they can order one if they don’t have one in stock! N x
Jackie says
Hi Nagi
I from the usa I want to make a 13lb turkey, according to the scaler the numbers are odd. How do you know how much is 3.9 teaspoon of something is.
Nagi says
Hi Jackie, nothing in this recipe needs to be exact, just add 3 and a half teaspoons 🙂 N x
Katie says
Hi Nagi! First and foremost, THANK YOU for your passion and dedication (not to mention your incredible sense of humour!) in providing recipes that people can easily follow and be proud to share the end results with their loved ones. I’m both nervous and excited to make this turkey recipe. I have a 16 pound turkey, so I’m unsure how to space out the basting…specifically, when to do the minced garlic/herb butter baste. If I follow the timing as written, will I burn the garlic and herbs? Should I delay the baste, or cover with the roaster lid right after instead?
Sue says
It was 10 lbs but it’s likely my oven where the fault lies, not your recipe. Still delicious!
SueB says
Juiciest bird and hands down, all-time best gravy I’ve ever made! My turkey took significantly longer tho, not sure why, but all was worth it for excellent results. Thanks, I will use this recipe forever!
Nagi says
Hi Sue, what size bird were you using? N x
Bai says
I love your recipes! Thank you! Just have a question about the roasting time for the brined turkey. In the roasting timetable you’ve indicated that it’s about 12 minutes per pound. However in the table examples it shows 15 minutes for every 2 pounds. I have a 21 pound turkey which based on the 12 minute per pound calculation would take 4 hrs and 20 min. But based on your example table, it would take between 3 hr 15 – 30 min. Can you please confirm? Also, I have a frozen utility turkey that doesn’t have an ingredients list – would you know if it’s pre-seasoned (does not indicate on package). Thanks!
irina says
Hi Nagi, I was wondering if turkey from this receipt be cooked in a oven bag?
Nagi says
Hi Irina, there’s no need to cook it in a bag here 🙂 N x
Irina says
Thank you.
Heather says
I just wanted to say thank you for making my first experience cooking a turkey dinner for my family such a success! 🙂 Your recipes never let me down!
Nagi says
That’s awesome to hear Heather!!!
Diane says
I’ve made your turkey for the second Christmas in a row, and it’s the BEST turkey ever. I cannot thank you enough, Nagi. All your recipes I’ve tried are absolutely perfect. Thank you so so much for sharing, and for the great work you are doing.
Jane says
First time I’ve dry brind a turkey.
I will be keeping your recipe
For further turkey dishes.
Everyone in my family just loved it ,this year.
Thank you
Nagi says
That’s great Jane!
Joy says
Hi Nagi, just wanted to let you know that we used your beautiful dry brine turkey recipe for our Christmas feast. Everyone agreed how fabulously moist and delicious it was. Definitely no other way to cook a whole turkey. This recipe is a keeper for sure.
Dennis says
This turkey was a great hit. Wish I could send the photo.very proud, thanks to you.
Nagi says
You can if you’re on Instagram! Just tag me or message me the photo – I would love to see it! N xx
Nancy says
I grew up with turkey stuffed and cooked in the big black roaster. I took a leap and tried this and it was the best turkey EVER! I didn’t think turkey could be that moist – thank you!
Anna says
Nagi, I used your recipe for my first ever Christmas turkey dinner. Of course… you didn’t let me down. Although I had butterflies in my stomach all day, it came out moist and delicious – and the gravy was brilliant. Thank you and look forward to many more Nagi recipe successes in 2020.
Patrice says
Thank you Karen for the recipe, for the first time I’m satisfied with the turkey, not dry at all and very easy to prepare.
Michele says
This is my second year using your turkey rub, ham glaze and strawberry cheesecake, my whole family has raved about how simple the preparation was and that the food was absolutely delicious. Thank you for the wonderful recipes, they are now a firm favourite in my house.
Karen says
Hello Nagi, I have a cooking time question. I’ve bought a Coles fresh turkey that’s pre brined so I’m following the herb garlic butter roast turkey recipe. My turkey is almost 6kg & Coles packaging states it serves 16-20 and takes 3hrs 30 mins to cook at 160c fan forced. Your recipe states 30 mins at 220c fanforced then 165c after turning bird over and basting. Your chart advises that 6kg bird will take 2hr 15 mins. Dry brining cuts down cooking time so will my pre brined turkey take 2hr 15 mins or longer? Wishing you a wonderful Christmas, Karen xo
Christine Roberts says
Hi Karen
I bought the Coles pre marinated turkey as well so am also confused. I’m thinking of covering bird in the butter as per the recipe, cooking breast down first the turning (as per the other turkey recipe) , but am contemplating the timing as per coles as not to dry out the bird. Hoping Nagi will get back you you, as I’m curious to know too!
Merry Xmas to you and Nagi!
Karen says
Hi Christine, hope all went well with your Christmas turkey. I followed Navi’s oven temperatures and cooking times and found that my 5.6kg turkey reached 75c in just 2.5 hours!! The turkey was rested as instructed and was juicy and delicious. Will definitely do this again next Xmas. Cheers, Karen
Heather Stockall says
We’ll be doing turkey with your dry brine, glazed carrots, roasted potatoes and some sort of salad. There’s only 4 of us so I’ll be looking for leftover recipes! Thank you, Nagi!
Margaret says
I love your recipes! Made your slow cooker lemon garlic chicken…amazing, shared the recipe with my daughter, she loved it too! I am going to make your dry brine turkey for Christmas dinner, I have to transport it to my SIL house and eat a few hours later. Question for you: What would you recommend? I could keep the turkey intact, reheat and the carve before serving. Or carve and put in slow cooker to stay warm? Or? Thank you very much and happy holidays.
Angela says
Hi, your 5kg is 30min, 45mins, 30mins
If 6kg is it 30mins, 75mins, 30mins?
Within that 75mins do I need to brush butter one more time?
Use (fan) oven is it better than not use it? Thanks!