Juicy Roast Turkey

Name: Juicy Roast Turkey
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10 porsi
Cuisine: Indonesian
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 g arlic 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

Recipe video above. This is still the only way I roast a whole turkey - dry brined with a seasoned salt. Start it in a hot oven upside down, then finish in a lower oven right side up. Brush with lots of butter, but only add minced garlic and fresh herbs towards the end else it burns. The turkey fles

⏱️ 140 min 🔪 Prep: 20 min 🔥 Cook: 120 min 📊 Hard ⭐ 5.0 (140) 👁️ 2 views

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Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

10 servings

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 g arlic 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

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.

💰 Cost Estimate

Total Ingredients Rp 600

Per Serving Rp 60/serving

🏠 Save ~Rp 1.200 compared to buying!

📋 Price Breakdown (12% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 5kg whole turkey	10 lb	-	-
kosher salt / cooking salt	1 tbsp	-	-
dried thyme	2 tsp	-	-
paprika	1 tsp	Rp 40.000/kg	Rp 200
garlic powder	1 tsp	Rp 8.000/100g	Rp 400
black pepper	0.5 tsp	-	-
heads of garlic	2	-	-
onion	1	-	-
small bunch mixed herbs	2	-	-
	10 tbsp	-	-
	1 tbsp	-	-
arlic cloves	3 g	-	-
dry white wine	0.5 cups	-	-
Salt & pepper	-	-	-
chicken broth / stock	4 cups	-	-
flour	5 tbsp	-	-
Salt and pepper	-	-	-