Description
This whole roast turkey is juicy, flavorful, and perfectly seasoned with a dry brine and fresh herbs. Served with a rich homemade gravy, it makes an impressive centerpiece for any holiday meal.
Ingredients
- 5 kg turkey (11–12 lb)
- 3 teaspoons olive oil
- 2 tablespoons cooking salt
- Handful fresh herbs like rosemary, thyme, and sage
- 2 large onions, peeled and quartered
- 2 cups chicken stock
- Pan drippings from roasted turkey
- 1 1/2–2 cups chicken stock for gravy
- 1 clove garlic, smashed or bruised (optional)
- 1/3 cup plain flour (all purpose flour)
- 2 tablespoons butter
Instructions
- If using a frozen turkey, thaw it until at least halfway thawed. A 5 kg turkey will take about 2 days in the refrigerator or 3-4 hours submerged in cold water, changing the water every 30 minutes.
- Pat the turkey dry inside and out with paper towels.
- Rub about 1 teaspoon of olive oil all over the turkey.
- Sprinkle the salt evenly over the turkey, pressing gently so it adheres. Place the fresh herbs inside the cavity.
- Use a skewer to poke small holes all over the breast and legs about 2 inches apart.
- Place the turkey on a baking tray uncovered and refrigerate for 48 hours.
- Remove the turkey from the refrigerator 1 hour before roasting.
- Preheat the oven to 180C / 350F. Place a rack over a large baking sheet or roasting dish.
- Tuck one onion quarter inside the cavity. Tuck the wing tips underneath and tie the drumsticks together with kitchen twine.
- Place the turkey on the prepared tray and arrange the remaining onions around it. Pour 2 cups chicken stock into the pan.
- Rub the remaining olive oil over the turkey skin.
- Create a loose foil tent over the turkey, lightly greased underneath to prevent sticking.
- Roast the turkey for approximately 23 minutes per kilogram, or until a thermometer inserted into the thickest part of the breast reaches 72C / 160F.
- Remove the foil during the last 60 minutes of cooking to brown the skin. Cover any areas browning too quickly with foil.
- Rest the turkey for 45-60 minutes before carving.
- To make the gravy, strain the pan drippings into a measuring jug and add enough chicken stock to total 3 1/2 cups.
- Transfer the liquid and roasted onions to a saucepan. Add the garlic and herbs if desired.
- Bring to a boil over high heat, crushing the onions with a spatula.
- Whisk in the flour and simmer until thickened to your liking.
- Stir in the butter and season with pepper if desired.
- Strain the gravy and serve alongside the carved turkey.
Notes
- Dry brining the turkey for 48 hours helps create crisp skin and juicy meat.
- Always use a meat thermometer for the most accurate doneness.
- If your turkey is larger or smaller, adjust the roasting time accordingly.
- Leftover turkey can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with mashed potatoes, stuffing, cranberry sauce, or roasted vegetables.
- Prep Time: 1 hour
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 65 g
- Cholesterol: 185 mg
