The Secret to a Succulent Roast Turkey

Unlock the secrets to a perfectly cooked holiday turkey with this comprehensive guide. Forget dry, bland poultry; imagine a centerpiece that boasts a moist, juicy interior and irresistibly crispy, herb-rubbed skin. This recipe simplifies the art of roasting turkey, focusing on the incredibly effective technique of dry brining, which guarantees a tender and flavorful bird every single time. Prepare to impress your family and guests with a holiday turkey that’s not only delicious but also surprisingly easy to achieve.

For a quicker alternative, consider trying an air fryer turkey breast.

Remember to save this delicious recipe to your favorites for future holiday planning!

Complement your festive feast with these delightful side dishes: farro stuffing, refreshing cranberry sauce, creamy whipped sweet potatoes, or a classic sweet potato casserole.

A beautifully roasted turkey stands as the undeniable centerpiece of holiday gatherings, whether it’s Thanksgiving, Christmas, or even special occasions like Ramadan. It effortlessly feeds a crowd and adds an air of luxurious grandeur to any dinner table.

The Secret to a Juicy Thanksgiving Turkey

Few things are more disheartening than spending hours preparing a turkey only to discover dry, flavorless breast meat. Despite liberal applications of butter or various cooking techniques, many home cooks often face the challenge of an overly dry turkey.

The culinary world experienced a game-changing evolution with the widespread adoption of brining. Traditionally, wet brining involves submerging the turkey in a salty water solution infused with herbs and spices. While this method can yield incredibly tender white meat, it presents a significant logistical hurdle: finding enough refrigerator space to accommodate a large container holding a brined turkey. For those with smaller kitchens or limited fridge capacity, this can be a genuine deterrent, sometimes leading to less-than-ideal storage solutions.

However, dry brining offers an elegant and superior solution. This method requires significantly less space and delivers an even more flavorful turkey without the messy liquid. By dry brining, the turkey’s natural juices are enhanced, and the meat becomes exceptionally tender. For an extra layer of flavor and to achieve that coveted golden-brown, crispy skin, a seasoned, softened butter mixture is applied both under and directly onto the skin before roasting.

Selecting and Thawing Your Turkey

Choosing the right turkey is the first step toward a perfect holiday roast. Opt for a natural, unbrined turkey if possible, as this recipe is designed to introduce all the flavor through dry brining. If your turkey comes pre-brined or injected with a solution (often the case with brands like Butterball), you should skip the dry brining step to avoid over-salting.

Before you begin the brining process, ensure your turkey is completely thawed. The safest and most recommended method for thawing is in the refrigerator. The USDA suggests allowing approximately 6 hours of thawing time per pound of turkey. This means an 8-pound turkey will require about 2 days, a 12-pound turkey will need 3 days, and larger birds will take even longer. Plan accordingly to allow ample time.

If refrigerator space is limited or you’re short on time, the cold water method is an alternative. Place your turkey, still in its original packaging (ensuring there are no cuts or holes), into a large sink or cooler filled with cold tap water. The water must be changed every 30 minutes to maintain a safe temperature. For this method, allow about 30 minutes per pound. An 8-pound turkey would thaw in approximately 4 hours, and a 12-pound turkey in about 6 hours. It is crucial that a turkey thawed using the cold water method is cooked immediately after thawing.

While a fully thawed turkey is ideal for dry brining, you can partially dry brine a turkey that is still slightly frozen, especially if you’re pressed for time. However, ensure that the skin has completely defrosted to allow the brine to properly adhere and penetrate.

Essential Tools You’ll Need

Having the right equipment makes the roasting process smoother and more enjoyable. Here are a few essential tools:

• Different sized mixing bowls for preparing rubs and stuffings
• Heavy-duty aluminum foil for covering and shaping
• A large container or roasting bag to hold the turkey during brining (if not brining uncovered)
• A sturdy roasting pan, ideally with a V-rack, to ensure even cooking and airflow
• An instant-read meat thermometer for accurate temperature checks
• Sharp carving knife and fork for effortless carving

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Ingredients for Your Moist Turkey

Here’s an overview of the ingredients you’ll need to create this succulent turkey. Detailed measurements and instructions are provided in the recipe card below.

For the Turkey and Dry Brine:

• 1 (10-12 lb) Whole Turkey, natural and unbrined
• 2 – 2 ½ Tablespoons kosher salt (use half the amount if using regular table salt)
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½-1 teaspoon dried rosemary

For the Herb Butter Mixture:

• ¾ – 1 cup unsalted butter, softened (1 ½ to 2 sticks)
• 1 Tablespoon olive oil
• ½ cup freshly chopped parsley
• ½ teaspoon black pepper

For the Cavity Stuffing:

• 1 large onion, coarsely chopped
• 2 celery ribs, diced
• ½-1 teaspoon black pepper (adjust to your spice preference)
• Salt, to taste
• 1 Tablespoon olive oil
• Optional: Giblets, cut into small pieces

Step-by-Step Guide to a Perfect Roast Turkey

This section provides a simplified overview. Find detailed instructions in the printable recipe card at the bottom of the page.

Dry Brining the Turkey

• Begin by thoroughly patting the turkey dry with paper towels, both inside and out. This is crucial for crispy skin.
• In a small bowl, combine the kosher salt, paprika, dried oregano, and dried rosemary to create your dry brine rub.
• Sprinkle half of the salt mixture over the turkey breast, then rub it generously all over the entire surface. Turn the turkey and apply the remaining mixture to the other side.
• Place the turkey on a tray, breast-side down, and cover it loosely with plastic wrap. Refrigerate for 24 hours.
• After the first 24 hours, flip the turkey so the breast side is facing up. Cover loosely with plastic wrap and refrigerate for another day. For the last 8 hours of this second day, remove the plastic wrap and leave the turkey uncovered in the refrigerator. This step helps to further dry out the skin, ensuring ultimate crispiness.

Preparing the Stuffing and Butter Rub

• About an hour before you plan to roast, remove the dry-brined turkey from the refrigerator and let it sit at room temperature. Pat it dry one last time with paper towels.
• In a mixing bowl, combine the chopped onion, diced celery, black pepper, salt, and olive oil. If using, add the cut-up giblets to this mixture. This will be your aromatic cavity stuffing.
• In a separate bowl, mix the softened unsalted butter with olive oil, freshly chopped parsley, and black pepper until well combined. This flavorful compound butter is key to a moist and delicious bird.

Roasting the Turkey to Perfection

• Preheat your oven to a high temperature of 500°F (260°C). Position an oven rack in the lower third of your oven.
• Prepare a foil shield for the turkey breast: Take a large square piece of heavy-duty aluminum foil and fold it in half to form a triangle. Brush one side lightly with olive oil. Place this foil triangle over the turkey breast, gently molding it to the shape of the breast. Remove the foil, keeping its molded shape, and set it aside. This will be used later to prevent the breast from overcooking.
• Carefully use your fingers to separate the skin from the breast meat, both from the front and back, being mindful not to tear the skin. This creates a pocket for the butter.
• Stuff about three-quarters of the prepared butter mixture under the loosened skin of the breast. Gently massage the skin from the outside to spread the butter evenly over the breast meat.
• Liberally rub the remaining butter mixture over the entire exterior of the turkey.
• Stuff the bird’s cavity with the onion and celery mixture. If desired, tie the turkey legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
• Place the turkey on a V-rack in your roasting pan. Roast in the preheated 500°F oven until the breast is beautifully golden brown, which typically takes about 20-30 minutes.
• Remove the turkey from the oven. Reduce the oven temperature to 350°F (175°C). Carefully place the previously molded foil shield back over the turkey breast.
• Return the turkey to the oven and continue baking until it reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone. A 10-12 lb turkey may take approximately 2 to 2.5 hours after the initial high-heat roast.
• Once cooked, remove the turkey from the oven. This is a critical step: allow the turkey to rest, uncovered, for at least 20-30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in an incredibly moist and flavorful turkey.

How to Carve a Turkey Like a Pro

After all your hard work, proper carving ensures every slice is perfect. Remember to always allow the turkey to rest for at least 20 minutes post-roasting; this step is crucial for juicy meat as it allows the internal juices to redistribute evenly.

1. **Remove Legs and Thighs:** Using a sharp carving knife, cut through the skin between the leg and the body. Press down with the knife until you hit the hip joint. Either cut through the joint or gently twist the leg to pop it out, then slice through any remaining meat or skin. Separate the thigh from the drumstick at the joint.
2. **Remove Wings:** Locate where the wing meets the body and cut through the joint to detach each wing.
3. **Carve the Breast:** Make a long, deep cut along one side of the breastbone, from the front to the back of the turkey. This will allow the breast meat to separate from the bone. Then, make horizontal cuts into the breast meat to create even slices. Always slice against the grain of the meat for the most tender results.
4. **Arrange and Serve:** Arrange the carved meat beautifully on a platter, garnished with fresh herbs or roasted fruit, ready to serve your eager guests.

Perfect Pairings: What to Serve with Your Turkey

A magnificent roast turkey deserves equally spectacular side dishes. Here are a few ideas to complete your holiday meal:

• Indulge in a delicious and easy Cracker Barrel Sweet Potato recipe, creamy, rich, and pleasantly perfumed with orange – a holiday season must-try!
• For even more inspiration, explore our dedicated post on what to serve with turkey.
• Consider adding a vibrant Mediterranean Roasted Vegetables dish for a healthy and flavorful contrast.
• Don’t forget a comforting Farro Pilaf Recipe as a hearty alternative to traditional stuffing.
• And for a sweet and crunchy side, our Sweet Potato Crunch Casserole is always a hit.

Amira’s Expert Tips for the Perfect Turkey

Achieving a show-stopping turkey is simpler than you think with these tried-and-true tips:

• **Turkey Type:** This recipe is specifically designed for a fresh turkey that has not been pre-brined or injected with any solution. If you’re using a store-bought turkey that is already brined (like many common brands), skip the dry brining step to prevent the turkey from becoming overly salty.
• **Thawing is Key:** Ensure your turkey is completely thawed before beginning the dry brine. As per the USDA guidelines, allow roughly 6 hours per pound for thawing in the refrigerator. For example, an 8lb turkey needs 2 days, and a 12lb turkey requires 3 days.
• **Cold Water Thawing:** If fridge space is an issue or you’re short on time, use the cold water method. Place the turkey (in a leak-proof bag) in a sink filled with cold tap water, changing the water every 30 minutes. Allow 30 minutes per pound for this method (e.g., an 8lb turkey thaws in 4 hours). Cook immediately after thawing this way.
• **Partially Frozen Brining:** In a pinch, you can dry brine a partially frozen turkey, but make sure the skin is fully defrosted for proper salt penetration and browning.
• **Salt Type Matters:** I recommend using kosher salt for dry brining. It has a coarser texture than regular table salt. If you opt for regular table salt, use half the amount specified in the recipe.
• **Herb Customization:** While paprika, oregano, and rosemary are my favorites, feel free to experiment with your preferred fresh herbs and spice combinations. Thyme and sage are excellent choices. A touch of brown sugar can also be added to the brine mixture for a subtle sweetness that helps with browning.
• **Stuffing Spice:** I like my onion stuffing with a little kick, so I use a full teaspoon of black pepper. Adjust the amount to your taste if you prefer less spice.

Frequently Asked Questions About Roast Turkey

How do you get a golden brown turkey skin?

Achieving a beautifully golden brown and crispy turkey skin without overcooking the meat can be a challenge. My trusted method, inspired by Alton Brown, consistently delivers. The key is to start the turkey at a high oven temperature (500°F) for the first 20-30 minutes. This initial blast of heat helps to render the fat and quickly crisp up the skin. To prevent the breast from drying out during the remainder of the cooking time, use a triangular foil shield (molded to the breast shape and lightly oiled) to cover the breast once it’s golden. Then, reduce the oven temperature to 350°F for the rest of the roasting process. This ensures the skin browns perfectly while the breast meat stays juicy.

How long do you cook a turkey in the oven?

The cooking time for a turkey varies significantly based on its size and your oven’s accuracy. For instance, my 10-pound turkey typically takes about 2.5 hours to cook through after the initial high-heat roast. However, the most reliable way to determine doneness is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the turkey thigh, ensuring it doesn’t touch the bone. A perfectly cooked turkey should register an internal temperature of 165°F (74°C). Always trust your thermometer over a general time estimate.

With these techniques, you’ll create a centerpiece that’s undeniably a showstopper – bursting with buttery flavor, boasting super crispy and perfectly browned skin, and featuring a juicy, moist flesh complemented by a delicious onion stuffing.

Holiday Side Dishes to Complete Your Feast

Explore Different Roast Recipes

Looking to try something different for your next special occasion? Here are a few other impressive roast recipes:

• This stuffed whole duck recipe is a cherished family heirloom, passed down through generations. With just a handful of everyday ingredients, it yields a wonderfully tender, juicy duck with crispy skin.
• Discover the best Slow Cooker Cornish Hen recipe, a dish your whole family will adore. While perfect for special occasions, it’s also a hearty and satisfying meal that can easily be enjoyed on a weeknight.
• For an elegant and unforgettable centerpiece, try our succulent roasted leg of lamb recipe. Its rich flavor and tender meat are guaranteed to impress your guests.

Moist Turkey Recipe

This roasted turkey is dry brined and generously slathered in butter, inside and out, ensuring a juicy and moist flesh. Perfectly browned with crispy skin, this is an easy turkey recipe for any holiday celebration.

Course: Dinner

Cuisine: American

Diet: Halal

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Brine Time: 2 days

Total Time: 2 days 2 hours 50 minutes

Servings: 10 people

Calories: 570 kcal

Author: Amira

Ingredients

Main Turkey:

• 1 10-12 lb Whole Turkey (natural, not previously brined)

For the Dry Brine:

• 2 – 2 ½ Tablespoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½-1 teaspoon dried rosemary

Butter Mixture:

• ¾ – 1 cup unsalted butter (1 ½ to 2 sticks butter, room temperature)
• 1 Tablespoon olive oil
• ½ cup freshly chopped parsley
• ½ teaspoon black pepper

For the Cavity:

• 1 large onion, coarsely chopped
• 2 celery ribs, diced
• ½-1 teaspoon black pepper
• Salt, to taste
• 1 Tablespoon olive oil

Optional:

• Cut the giblets into small pieces and add to the cavity.

Instructions

1. Pat the turkey dry all over and inside.
2. Mix the dry brine ingredients together. Sprinkle the turkey generously with the brine and rub well inside and outside.
3. Place the turkey on a tray breast side down and cover loosely with plastic wrap. Refrigerate.
4. After 24 hours, turn the turkey to the other side so the breast side is up. Leave it in the brine for another day, uncovering it for the last 8 hours but keeping it in the fridge.
5. Take the turkey out before baking and leave it at room temperature for 30 minutes to 1 hour to warm up slightly.

Prepare the Filling:

6. In a bowl, combine chopped onion, celery, pepper, salt, and diced giblets (if using). Mix well.

Prepare the Butter Mixture & Roast:

7. In a small bowl, mix softened butter, olive oil, parsley, and pepper.
8. Preheat oven to 500°F (260°C), adjusting the rack to the lower part of your oven.
9. Place turkey on the roasting pan, preferably on a V-rack.
10. Fold a square sheet of foil to form a triangle and rub with some oil on one side. Place that triangle over the turkey breast to shape it like the breast. Remove foil and set it aside, keeping its shape. This will be your foil shield.
11. Carefully separate the skin from the turkey breast using your fingers from the front and back, paying close attention not to tear the skin.
12. Stuff ¾ of the butter mixture under the skin, then massage the skin from above to spread the butter evenly.
13. Stuff the cavity with the onion and celery mixture. Tie the turkey legs with kitchen twine and tuck the wings under.
14. Rub the remaining butter on the outside of the turkey.
15. Place turkey in oven and roast for 20-30 minutes, or until the breast skin is golden brown.
16. Remove turkey from oven, reduce heat to 350°F (175°C).
17. Cover the turkey breast with the foil shield you prepared earlier.
18. Return to oven and let it cook for another 2 hours or until a meat thermometer placed between the breast and the thigh reads 165°F (74°C).
19. Remove from oven and let it rest for 20-30 minutes before carving.

Notes

• This recipe is for an **all-natural turkey** that has not been brined or injected with any solution prior. For store-bought turkeys like Butterball, you should skip the dry brining step.
• Turkey needs to be thawed in the fridge before proceeding with the recipe. According to the USDA, you will need roughly 6 hours per 1 pound. This means an 8lb turkey will take 2 days and a 12lb turkey will take 3 days, and so on.
• Another way to thaw a turkey, especially if you are tight on fridge space, is called the cold water method. Make sure your turkey is placed in a bag with no cuts or holes. Fill your sink with cold tap water and submerge your turkey, changing the water every 30 minutes. For this method, allow 30 minutes per lb. This means that an 8lb turkey will take 4 hours and a 12lb turkey will take 6 hours to thaw. Note that a turkey thawed this way needs to be cooked right away.
• You can dry brine partially frozen turkey if you are in a hurry. Although a fully thawed turkey is preferred, at least make sure the skin has completely defrosted.
• I’ve used kosher salt to dry brine my turkey. Kosher salt is coarser than table salt. If you are using regular table salt, then use half the amount.
• This is my favorite combination of herbs and spices, but you are welcome to use your favorite fresh herbs and spice combination. Thyme and sage work great as well. You might also want to add a little amount of brown sugar to the brine mixture for a little sweetness.
• I like the onion stuffing a bit spicy, so I use 1 teaspoon of black pepper. Go easy on black pepper if you do not like spicy food.

Nutrition

Calories: 570 kcal | Carbohydrates: 2g | Protein: 56g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 234mg | Sodium: 1849mg | Potassium: 615mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1013IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg

First published November 9, 2018. Last updated November 16, 2020 with important tips, detailed step-by-step instructions, and improved readability.