Description
This recipe for The Best Juicy Roast Turkey yields a perfectly moist, flavorful bird with a crispy golden skin. Marinated for at least 8 hours with a blend of fresh herbs, garlic, ginger, and seasoning, the turkey is slow-roasted in the oven and basted regularly to lock in juices. Ideal for festive occasions or a special family meal, it delivers tender, aromatic turkey with a balanced spice profile and beautiful presentation.
Ingredients
Scale
Turkey and Marinade
- 1 turkey (12 pounds), thawed and at room temperature
- 10 cloves garlic, peeled
- 1 1/2 inch ginger root, peeled
- 2 sprigs fresh rosemary (needles removed)
- 6 sprigs fresh thyme (leaves removed)
- 1 medium onion, peeled and roughly chopped
- 2 seasoning cubes (Maggi, about 4g per cube)
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (divided: 1/4 teaspoon for spice liquid, 3/4 teaspoon for spice chaffs)
- 2 tablespoons extra virgin olive oil (divided: 1 tablespoon for spice liquid, 1 tablespoon for spice chaffs)
- 4 tablespoons unsalted butter, room temperature
Equipment
- 1 flavor injector
- 1 roasting bowl or aluminum foil baking pan
- Plastic wrap for marinating
Instructions
- Prepare the Turkey: Wash the turkey thoroughly and pat dry with paper towels. Place it in a large tray or roasting pan ready for marinating.
- Make the Spice Paste: Remove rosemary needles and thyme leaves and add them to a blender with garlic, ginger, onions, white pepper, black pepper, seasoning cubes, and about half a cup of water. Blend to form a thick paste.
- Strain the Spice Blend: Pass the spice paste through a fine sieve, squeezing to extract as much liquid as possible. Separate the spice liquid into one bowl and the leftover spice chaffs into another. The liquid should measure about 8 ounces; if less, rinse the chaffs to add more liquid.
- Season the Spice Components: Add 1/4 teaspoon salt to the spice liquid and 3/4 teaspoon salt to the chaffs. Then add 1 tablespoon olive oil to each bowl. Whisk the spice liquid thoroughly.
- Prepare the Butter Mixture: Mix the unsalted butter into the spice chaffs until well combined. This will be used for rubbing the turkey.
- Inject the Turkey: Use the flavor injector filled with the spice liquid to inject about 2 ounces into each turkey breast, 1 ounce into each thigh, and other meaty areas. Expect some spillover as you withdraw the injector.
- Rub on the Butter Mixture: Generously rub the butter and spice chaff mixture all over the turkey, including inside the cavity and all crevices. Allow some to remain on top to enhance flavor.
- Marinate: Cover the turkey tightly with plastic wrap and refrigerate for at least 8 hours or overnight (up to 24 hours recommended) to allow flavors to penetrate.
- Preheat Oven & Prep for Roasting: Remove turkey from fridge and let it come to room temperature. Preheat oven to 350°F (180°C).
- Roast the Turkey: Place uncovered turkey on the second-to-last oven rack. Roast for about 2½ to 3 hours, basting after the first hour and then every 30 minutes (about four times total) with pan juices to maintain moisture.
- Manage Browning: If the turkey skin darkens too quickly, cover loosely with foil to prevent burning and ensure even cooking.
- Check Doneness: Insert a digital thermometer into the thickest part of the turkey. When it reads 175°F (79°C), the turkey is fully cooked.
- Rest the Turkey: Allow the roasted turkey to rest in its own juices for 20-30 minutes before carving to retain moisture and flavor.
- Serve and Enjoy: Transfer to a serving platter or cutting board, carve, and enjoy the best juicy roast turkey!
Notes
- This recipe yields the best juicy roast turkey with vibrant flavors and a crispy skin—perfect for holiday feasts.
- Marinating for longer (up to 24 hours) results in deeper flavor and enhanced juiciness.
- Regular basting is crucial to keep the turkey moist and prevent drying out.
- Use a digital thermometer to accurately check for doneness and avoid overcooking.
- Cover the turkey with foil if the skin brown too fast to ensure even roasting without burning.
- The flavor injector distributes the marinade inside the meat, which is key to achieving juicy results.
- Use fresh herbs for the best aromatic profile.
Nutrition
- Serving Size: 1 serving
- Calories: 687 kcal
- Sugar: 1 g
- Sodium: 1069 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 124 g
- Cholesterol: 377 mg
