Description
Roasted turkey brings festive magic to holiday tables with its golden-brown skin and succulent meat. Crisp herbs and rich seasonings create a centerpiece that draws family and friends together for an unforgettable culinary celebration.
Ingredients
Scale
Main Ingredients:
- 1 10 lb / 5 kg whole turkey, thawed (plain, not pre-brined)
- 1.5 cups dry white wine (or water)
- 2 heads of garlic, halved
- 1 onion, halved
- 2 small bunches of mixed herbs (sage, rosemary, thyme, parsley)
Seasoning:
- 2.5 tablespoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Herbs and Butter:
- 150 grams / 10 tablespoons unsalted butter, melted
- 1 tablespoon sage, rosemary, thyme, finely chopped
- 3 garlic cloves, minced
Instructions
- Thoroughly cleanse the turkey using paper towels, ensuring both interior and exterior are completely dry. Extract giblets if present.
- Craft a robust seasoning blend combining salt, thyme, paprika, garlic powder, and black pepper. Meticulously massage the spice mixture across the entire turkey surface, concentrating on the breast region.
- Encase the seasoned turkey in cling wrap and refrigerate for 48 hours. Halfway through marination, carefully rotate the turkey to ensure even flavor distribution.
- Heat the oven to a scorching 220°C (425°F). Remove the turkey from refrigeration and position it breast-side down on a roasting rack positioned above a drip pan.
- Generously fill the turkey cavity with aromatic herbs, halved garlic cloves, and a small portion of butter. Securely truss the drumsticks together using kitchen twine.
- Roast the turkey at high temperature for 30 minutes, creating a crisp initial exterior.
- Carefully flip the turkey to breast-side up, reducing oven temperature to 165°C (325°F). Gently brush the surface with melted butter to enhance moisture and color.
- Continue roasting for approximately 1 hour, periodically basting with garlic-herb butter to maintain juiciness.
- Check internal temperature, ensuring it reaches 75°C (165°F) at the thickest part of the thigh.
- Remove from oven and allow the turkey to rest for 30 minutes, enabling juices to redistribute and ensuring maximum tenderness before carving.
Notes
- Drying the turkey thoroughly ensures crispy, golden-brown skin that locks in moisture and creates a beautiful texture.
- Seasoning generously and letting it marinate for two days allows the spices to penetrate deeply, enhancing flavor throughout the meat.
- Roasting upside down initially helps redistribute juices to the breast, preventing dryness and creating an incredibly succulent result.
- Resting the turkey after cooking is crucial, as it allows juices to redistribute, making every slice tender and preventing dry meat.
- Prep Time: 2 days
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 355
- Sugar: 0 g
- Sodium: 401 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 105 mg