Name: Juicy Roast Turkey
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 190 min
Yield: 12 servings
Ingredients: 10 lb / 5kg whole turkey (, thawed (plain not pre brined) (Note 1)); 2 1/2 tbsp kosher salt / cooking 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; 2 heads of garlic (, halved horizontally (ie 4 halves)); 1 onion (, halved - skin on is fine (brown, yellow, white)); 2 small bunch mixed herbs (, sage, rosemary, thyme, parsley (optional, Note 3)); 10 tbsp (150g) unsalted butter (, melted); 1 tbsp (in total) sage, rosemary and thyme (, finely chopped - equal amounts of each (Note 3)); 3 garlic cloves (, minced); 1 1/2 cups dry white wine (, or water (Note 4)); Salt & pepper; 4 cups chicken broth / stock (, low sodium); 5 tbsp flour (, plain / all purpose); Salt and pepper

Method

25 steps

Rub turkey with the Salt Rub, wrap mummy-like in cling wrap. Fridge 48 hrs, flipping halfway. Stuff, roast upside down 30min in hot 220°C/425°F (200°C fan) oven, flip, garlic-herb-butter baste, finish roasting in lower oven 165°C/325°F (150°C fan).
Salt Rub: Mix together the Rub ingredients.
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 the Salt Rub inside the turkey and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the Salt Rub on the underside.
Turn the turkey upright and rub the remaining Salt Rub 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 (works best, I find) or place the turkey in a sealable plastic bag (Note 6).
Place turkey upside down in baking pan. Refrigerate 2 days (minimum) up to 3 days (4 days adds nothing, I find).
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.
Preheat oven to 220°C/425°F (200°C fan-forced)
Prep for roasting: 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.
Wine - Pour wine in roasting pan.
Roast for 30 minutes.
Flip & brush - Use a tea towel to turn the turkey over so it's right side up. Brush with butter, sprinkle with a tiny bit of salt and pepper.
Turn oven down to 165°C/325°F (150°C fan).
Roast turkey 45 minutes.
Garlic herb butter: 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; or b) a thermometer inserted between the breast and leg reads 165°F/75°C. (Notes 9, 10). Cover loosely with foil if browning too much.
Rest: 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.
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.