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Home Collections Thanksgiving Recipes

Juicy Roast Turkey

By:Nagi
Published:14 Nov '18Updated:15 Nov '23
602 Comments
Recipe v Video v Dozer v

The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!

It cooks faster, has crispy golden buttery skin, and your turkey is going to be so amazing it’s going to be remembered for years to come!!!

Juicy Roast Turkey being carved, ready for serving

🍁 2020 Thanksgiving timeline🍁

  • Start Thaw Fridge Thaw turkey 24 hrs per 2 kg / 4 lb (or quick thaw in water)

  • Tuesday 24th Nov: Rub turkey with seasoning, wrap and refrigerate upside down

  • Wednesday 25th Nov: Turn so turkey is right side up

  • Thursday 26th Nov: THANKSGIVING! Roast for lunch or dinner

What you need to know

10 years ago, dry brining was still relatively unknown but these days it’s a pretty broadly known fact that dry brining yields superior results to wet brining as well as being far more practical.

Because I want to arm you with everything you need to make the ultimate perfect roast turkey, this is a fairly long post, covering off on (hopefully!) all your questions. So starting off with a summary:

Summary:

  • Brining is the path to moist turkey flesh

  • Dry brining is far more practical and easier than wet brining

  • Partially thawed turkey can be dry brined – handy!
  • Brine time:

    • 1 (bare minimum)

    • 2 – 3 days (ideal)

    • 4 days (extra day adds nothing)

  • Works with turkey breast (2 days)

  • Start turkey roast upside down for extra juicy breast

  • Roast turkey cook time 12 minutes per 500g / 1 lb (brined turkey cooks faster)

  • 75°C / 165°F using a meat thermometer inserted between leg and thigh

  • 30 minutes resting essential!

  • Served with turkey gravy or Cranberry Sauce

Close up of slices of carved turkey

Platter of carved Juicy Roast Turkey, decorated platter ready for serving

Juicy Roast Turkey Guide!

This is a long post, to arm those who are new to roasting turkey with all the information they need. For the experienced, you can skip straight to the recipe or the section you are interested in!

  • What you Need To Know

  • Brining is the path to JUICY Roast Turkey!

  • Why Dry Brining is best

  • Thawing times & methods

  • Cook times

  • Internal temperature of cooked turkey (and how to do it)

  • How to make dry brined Juicy Roast Turkey

  • How I Style the Turkey Platter

  • How to Carve Turkey

  • To Stuff or Not to Stuff?

  • Cranberry Sauce or Gravy?

  • Jump to Recipe

Brining = JUICY Roast Turkey

I think we can all agree that there is nothing more devastating than labouring for hours over the Thanksgiving or Christmas table centrepiece only to find that it’s dry – especially the breast meat. Even drowning it in gravy can’t completely compensate.

And in this day and age, there’s pretty much full consensus amongst all the greatest food authorities of the world that brining is the path to Juicy Roast Turkey. It doesn’t matter how much butter you use, whether you roast upside down, spin it around, baste 50 times – if you don’t brine, your turkey won’t be as moist.

Full stop. End of story!!

Take a close look at the turkey slice below – look how juicy it is!!!

Genius Easy Juicy Roast Turkey (Dry Brined) - no bucket required, brine while turkey is defrosting AND the turkey is incredibly juicy! Far better than wet brining.

What is brining?

Brining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey.

The method of soaking turkey in a giant bucket of salty water is called wet brining. Dry brining has the same effect, but is done by rubbing the turkey with a seasoned salt then left to “marinate” for a couple of days before roasting.

Dry brining is easier, more effective and tastier than wet brining!

Wet versus dry turkey brine

Why dry brining is best

Wet Brining is more well known than Dry Brining. While both methods will yield a juicy roast turkey, there are a number of very important advantages of dry brining:

1. No mopping – I guarantee if you’re manhandling a bucket large enough for a 6 kg / 12 lb turkey AND bringing solution, there will be mopping involved at some stage…. Not to mention the question of whether your fridge has space for said bucket!! (Note: If you’re determined to wet brine, use your vegetable crisper! Genius idea from TheKitchn.)

2. The turkey tastes like turkey. Not water. One of the grievances of wet brining is that while the turkey is moist, the moisture tastes bland – not like turkey. Which makes sense, right? The turkey sucks in the brine and unless it is heavily flavoured with broth, the turkey is sucking in largely flavourless liquid. Whereas with dry brining, the turkey releases its own juices then sucks its own juices back in. Turkey on turkey flavour!

3. The roasting juices aren’t too salty to use for gravy. Another problem many people have with wet brined turkey is that the roasting juices can be too salty to use for gravy. You can compensate by plonking in raw potatoes into the gravy to suck out the salt, but….it’s just one more thing you can avoid by using dry brining!

4. You can start brining while the turkey is still partially frozen. It takes 3 days – yes, 3 WHOLE days – to defrost a 10 pound / 5kg turkey in the fridge. Whereas with this recipe I’m sharing, I accelerate the partial defrosting of the turkey in cold water then it finishes defrosting WHILE it is brining.

5. It roasts faster. It takes 1 hour 45 minutes to roast a 5.5 kg / 10 lb turkey. Compared to 2 1/2 hours for un-brined turkey.

Dry brined turkey

Before we roast, we brine. And before we brine, we must thaw!

Turkey THAWING

A frozen turkey is a formidable block of ice that takes days to thaw. So you must factor this into your turkey-feasting timeline!

  • Thaw in fridge (long thaw) – allow 24 hours for every 1.5 – 2 kg / 3 – 4 lb of turkey (my 5.5 kg/11 lb turkey took 3 days)

  • Fast thaw in water – 30 minutes per 500g / 1 lb. Turkey needs to be in a leak proof bag / wrapping. Submerge in large sink of water, keep it submerged. Change water every 30 minutes.

Partially frozen turkey can be brined!

DRY BRINE CAN BE APPLIED WITH PARTIALLY THAWED TURKEY. You just need the turkey skin to be thawed enough to rub the salt in. Then brining + thawing will occur at the same time.

Thawing frozen turkey

Cook times for turkey in the oven

How long to cook turkey in the oven:

  • 5kg / 10 lb: 1 hr 45 min – 2 hrs

  • 6 kg / 12 lb: 2 hrs 15 min

  • 7kg / 14 lb: 2 hrs 30 min

  • 8 kg / 16 lb: 2 hrs 45min

These are the cook times for a dry brined turkey (loosely stuffed with herbs and garlic) which cooks faster than un-brined turkey. Add an extra 15 – 20 minutes if your turkey is stuffed.

This is the total roasting time, including initial 30 minutes at high temperature. It works out at around 12 minutes per 500g / 1 lb.

Internal temperature of cooked turkey

Internal temperature of cooked turkey

75C / 165F using a meat thermometer inserted between the leg and the breast (see photo below for point to insert). This is the USDA recommended internal cooked temperature of turkey. 

How to take the internal temperature?

Take the temperature of the turkey straight out of the oven. Insert the thermometer between the leg and the breast. Insert straight down until you hit bone, then pull back a bit. Hold still until the temperature registers on your thermometer and stays at the internal temperatures specified above.

Internal temperature of cooked turkey

How to make juicy roast turkey

I promised you easy, and easy you shall have! Here’s a rundown on the recipe:

  • Rub with a simple seasoned salt mixture – salt, thyme, paprika, garlic powder and pepper;

  • Wrap like a mummy in cling wrap (holds in all those juices!) and refrigerate for 2 days;

  • Stuff with herbs, garlic and pour in a good slosh of butter;

  • Slather with butter then roast upside down for 30 minutes (get those juices pooling in the breast);

  • Roast right side up for 45 minutes;

  • Baste with Garlic Herb Butter then roast for a further 30 minutes. (I do this at this stage to avoid burnt garlic-herb bits on the turkey)

How to make juicy Roast Turkey

When the internal temperature is reached (see section above), the most important thing to do is to rest the turkey for 30 minutes. This gives the turkey a chance to relax the fibres (ie more tender meat) and even more importantly, the juices get sucked back into the flesh (equals even juicier meat!).

How to make juicy Roast Turkey

Styling the turkey platter

Even if the turkey is only on the platter for a fleeting moment before being whisked away to be carved, I still feel like it’s worth making a wee bit of an effort so the turkey can have it’s moment spotlight.

While many opt for herb garnishes, I have a thing about making everything on a platter edible. So I create a bed of green leafage – watercress in this case (cheap, right shape, nice to “fan out” around edges) – with pops of colour from orange wedges (also for those creatures who like fruit with meat) and cranberries (thawed frozen ones).

Juicy Roast Turkey decorated on platter

How to Carve Turkey

I had ambitions to include a video of how to carve turkey, but doing such a video by yourself proved to be somewhat of a challenge. Turkey juice squirting everywhere, greasy hands, the challenge of new cameras and most frustrating, the hot breath of a fur ball under the table panting with excitement at the mere experience of being so close to such a giant hunk of meat.

Said video was a total fail. Will attempt again next year. In the meantime – this video is a good tutorial. 🙂

Platter of carved Juicy Roast Turkey, decorated platter ready for serving

Close up of slices of carved turkey

To Stuff or Not to Stuff?

This turkey is not stuffed with stuffing, just with garlic, herbs and a good slosh of melted butter (which does all sorts of good things to the breast when roasted upside down).

I do not stuff turkey because in order for the stuffing to be safe to eat, it needs to reach 75C / 165F – the same internal temperature of the turkey. The stuffing cooks last, so that means in order for the stuffing to be cooked enough to be safe enough to eat, the turkey is overcooked.

No thanks! Besides, stuffing baked separately SO much more delicious – here’s my all time favourite Stuffing recipe!

Close up of Sausage Stuffing recipe in a white baking dish, fresh out of the oven ready to be served

Easy Classic Cranberry Sauce

Cranberry Sauce or Gravy?

Why choose? Serve BOTH! Cranberry Sauce keeps for ages – make it well in advance.

As for gravy…. it’s not an option around these parts. My view is that it’s criminal to to waste those pan juices and NOT make a gravy!

Gravy being poured over Juicy Roast Turkey

What to serve with Turkey

A classic centrepiece for holiday occasions like Thanksgiving and Christmas, here are my favourite sides to serve with turkey!

Thanksgiving sides for Turkey

Close up of Sausage Stuffing recipe in a white baking dish, fresh out of the oven ready to be served
Still the BEST Stuffing ever!
Close up of freshly made Baked Mac and Cheese
Baked Mac and Cheese
Close up of Green Bean Casserole in a casserole dish, fresh out of the oven
Green Bean Casserole perfection!
Close up of spoon serving Browned Butter Sweet Potato Casserole
Browned Butter Savoury Sweet Potato Casserole
Vinaigrette being poured over Apple Salad with Candied Walnuts and Cranberries
Apple Salad with Candied Walnuts and Cranberries
These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
Soft No Knead Dinner Rolls
Pouring Maple Butter Sauce over Slow Roasted Fondant Sweet Potatoes
Fondant Sweet Potatoes (slow roasted)
Thanksgiving recipes on RecipeTin Eats
Thanksgiving Recipes

Christmas sides for Turkey

Close up of Duck Fat Potatoes fresh out of the oven
Duck Fat Potatoes – Crispiest, Best Roast Potatoes EVER!
Close up of Brown Sugar Glazed Carrots on a tray, fresh out of the oven
Brown Sugar Glazed Carrots
Close up of Green Bean Salad with Cherry Tomatoes and Feta in a white salad bowl, ready to be served
Green Bean Salad with Cherry Tomato Feta
Close up of freshly made Baked Mac and Cheese
Baked Mac and Cheese
A simple white wine vinaigrette is the perfect Wild Rice Salad dressing. recipetineats.com
Christmas Sides: Light & Fresh
An epic Baked Mac and Cheese! Perfect in every way, the ultimate comfort food. recipetineats.com
Christmas Sides: Warm & Hearty

So here’s my recipe for the Juicy Roast Turkey made by dry brining. It is based on this recipe from the LA Times which has a cult following – with good reason! I’ve added extra tips and tricks to help make this a breeze for you.

I have a feeling this Thanksgiving is going to be your BEST EVER!!! – Nagi x


Watch how to make it

Here’s the recipe video for the Juicy Roast Turkey. See below for gravy!

And here’s the video for the turkey gravy:

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Juicy Roast Turkey fresh out of the oven with turkey gravy and cranberry

Juicy Roast Turkey

Author: Nagi | RecipeTin Eats
Prep: 20 minutes mins
Cook: 2 hours hrs
Total: 2 hours hrs 20 minutes mins
Christmas, Dinner, Thanksgiving
Western
4.95 from 113 votes
Servings10 -12
Tap or hover to scale
Print
  • 251
Recipe video above. Dry brining is the best path to juicy roast turkey! Easier and more practical than wet brining (no bucket!), better turkey flavour, and you can even brine a partially thawed turkey. The results are exceptional - crispy skin and moist flesh. This recipe needs to be started two days before cooking. Use the RECIPE SCALER to change ingredients to the weight of your turkey (click/tap on servings and slide!).

Ingredients

  • 10 lb / 5kg whole turkey , thawed (plain not pre brined) (Note 1)

Dry Brine Rub:

  • 2.5 tbsp 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

For Roasting

  • 150g / 10 tbsp unsalted butter , melted
  • 1 tbsp (in total) sage, rosemary and thyme , finely chopped (Note 3)
  • 3 garlic cloves , minced
  • 2 heads of garlic , halved horizontally
  • 1 onion , halved (brown, yellow, white)
  • 2 small bunch mixed herbs , sage, rosemary, thyme, parsley (optional, Note 3)
  • 1.5 cups / 375 ml dry white wine , or water (Note 4)
  • Salt & pepper

Gravy (~ 4 cups/1L)

  • 4 cups (1 litre) chicken broth / stock , low sodium
  • 5 tbsp (60g) flour , plain / all purpose
  • Salt and pepper

Instructions

Dry Brining Preparation.

  • Rub: Mix together the Rub.
  • 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 salt inside and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the salt mixture on the underside.
  • Turn the turkey upright and rub the remaining salt 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 or place the turkey in a sealable plastic bag (Note 6).

Brining (Note 7):

  • Place turkey upside down in baking pan. Refrigerate.
  • 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.

Prepare for roasting:

  • Preheat oven to 220C/425F (standard) or 200C/390F (fan).
  • 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.
  • Pour wine in roasting pan.

Roasting:

  • Roast for 30 minutes.
  • Use a tea towel to turn the turkey over. Brush with butter, sprinkle with a tiny bit of salt and pepper.
  • Turn oven down to 165C/325F (standard) or 150C/300F (fan). Roast turkey 45 minutes.
  • 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 (America) b) a thermometer inserted between the breast and leg reads 165F/75C. (Notes 9, 10). Cover loosely with foil if browning too much.
  • 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.

Turkey Gravy

  • 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.

Recipe Notes:

1. TURKEY needs to be thawed.
* Thaw in fridge (long thaw) – allow 24 hours for every 1.5 – 2 kg / 3 – 4 lb of turkey (my 5.5 kg/11 lb turkey took 3 days)
* Fast thaw in water – 30 minutes per 500g / 1 lb. Turkey needs to be in a leak proof bag / wrapping. Submerge in large sink of water, keep it submerged. Change water every 30 minutes.
Rub can be applied to partially thawed turkey as long as skin is pliable enough to rub salt in. Add 1 tsp extra salt. Expect lots of juices from the thaw/brining process - ensure turkey is patted dry before roasting. As it brines, liquid may be red from blood from the inside of the turkey thawing - do not worry. Won't affect end result at all. Do not rinse, just pat dry with paper towels.
DO NOT:
* Use this recipe for "self basting" or pre marinated turkeys, will be too salty. Check ingredients or nutrition - if there's salt or flavourings, the turkey has already been brined. Typically these include boxed and frozen turkeys at the supermarkets in Australia.
**See HOW TO COOK PRE-BRINED TURKEY box below recipe.**
2. SALT - Use 1 tbsp salt for every 2 kg / 4 lb turkey. Use kosher / cooking salt. If using fine grain table salt, reduce by 1/4 tsp PER 1 tbsp of salt called for in the recipe. Do not use salt flakes (too hard to measure equivalent).
3. HERBS - I used an equal mix of sage, rosemary and thyme to make up 1 tbsp in total for basting partway through cooking. Can also use dried herbs of choice - use 2 tsp. Doesn't sound like much but we don't want to put herbs on the skin until partway though cooking otherwise it just burns. So by the time we baste with the herb butter, there's not much butter left. Just imparts a subtle fragrance more than anything, could even be skipped.
Need one bunch to stuff inside the turkey, the other for the pan.
4. WINE - I use sauvignon blanc, pinot gris (I get discount wine for cooking). Any white wine is fine as long as it's not too sweet or woody / oaky.
5. Giblets are a parcel of turkey offcuts that are usually stuffed inside the turkey and are used to make the gravy. It usually comprises of: neck, heart and liver. Use the neck and heart for turkey gravy.
6. BAG  - you can get resealable bags in America that are big enough for turkey. But I've found that cling wrap is the most effective - keeps the brine right up against the turkey skin.
7. BRINE TIME: 48 hours (2 days) is my base recipe, 3 days also great (a bit more seasoned). Even overnight is better than not brining at all! I even did 4 days last year and it not any different to 3 days, from what I could tell.
8. RACK SUB: Need to keep turkey skin elevated out of liquid in pan. Get a long strip of foil, scrunch to make a thick "rope". Loop to make a circle and secure. Place on top of onion, place turkey on top. Just need something to keep turkey a bit elevated off base of pan and the onion. If skin is in contact with onion when upside down, the skin will brown unevenly once you flip.
9. ROASTING TIME:
  • 5kg / 10 lb: 1 hr 45 min – 2 hrs
  • 6 kg / 12 lb: 2 hrs 15 min
  • 7kg / 14 lb: 2 hrs 30 min
  • 8 kg / 16 lb: 2 hrs 45min
Works out at 12 minutes per 500g / 1 lb.
10. INTERNAL TEMP: Insert thermometer between breast and leg. Push straight down, hit bone, then pull back slightly. 
 If you don't have a thermometer (get one! Even a cheap one!), pierce the meat between the leg and breast and if the juices run clear, the turkey is cooked.
Remember, this turkey is brined so there is a bit of leeway with the cooking time even if you overcook it slightly, it will still be moist.
11. Got turkey leftovers? Use it up in White Turkey Enchilada Soup,  Garlic Bread Leftover Turkey Pot Pie or Muffulettas!
12. Source: Adapted from this recipe from the LA Times.
Keywords: Roast Turkey
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

How to cook pre-brined turkey

If you went to use this recipe only to realise you have a pre-brined turkey (see Note 1 in recipe), do not use this recipe as the brining will make your turkey too salty. Instead, make this recipe as follows:

  • Add better flavour – Make the Herb Garlic Butter in this Roasted Turkey Breast but only use 1/4 of the salt.  Scale the recipe to your turkey weight – click on servings and slide until the turkey weight changes to the weight of your turkey. (Yeah, it’ll be a lot of butter! You can scale down if you want 🙂 ).  Watch the video to see how I loosen the skin, then slather about 2/3 of the butter under the skin.

  • Flip turkey then rub just a bit of butter on the underside sprinkle with salt and pepper,. Roast per this recipe for 30 minutes on higher temp.

  • Flip turkey right side up then slather skin with 1/2 of the remaining butter sprinkle with salt and pepper. Roast per this recipe for 45 min, then slather with remaining butter. Roast to finish cooking per this recipe. ,Voila!

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That turkey leg is the size of his head!

Dozer Thanksgiving turkey leg

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Hi, I'm Nagi!

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602 Comments

  1. Deb says

    December 17, 2022 at 10:29 pm

    Turkey is 5.6 kg. Frozen. So I should defrost 3 days in fridge…. and then marinate for 24 or 48 hours? so that means 4-5 days total …… correct or?

    Reply
  2. Lisa Sam says

    December 16, 2022 at 10:38 pm

    Are there any particular adjustments to this recipe when cooking a Turkey buffe/crown?
    Should I just cook my 5kg buffe using the timings for a 5kg whole turkey?
    I’m keen to dry brine and roast, rather than use the unbrined turkey breast recipe.
    This question has come up a few times in the comments.
    I would be grateful for some guidance.
    Thanks Nagi.
    Love your work!

    Reply
  3. Hayley says

    December 9, 2022 at 11:22 am

    Would this same method work for cooking a Turkey buffet?

    Reply
  4. Shawna says

    November 26, 2022 at 10:49 am

    5 stars
    This was, hands down, the most flavorful and moist turkey I’ve ever eaten. I made this for Thanksgiving and the whole family said it was amazing! This will be my go-to recipe from now on!

    Reply
  5. Victoria says

    November 25, 2022 at 12:40 pm

    5 stars
    I misread the directions and only brined for 24 hours (flipped turkey on 12 hr mark) and it was superb! The breast was so juicy. Legs could use more cooking, but just chop those off and cook a bit longer separately… was delicious! Thank you.

    Reply
  6. momfromaz says

    November 25, 2022 at 4:24 am

    So how long do you leave this breast side down for a 20 pound turkey that takes 3-1/2 hours?

    Reply
  7. Holly says

    November 24, 2022 at 1:53 am

    Can this recipe be made ahead, if so what is recommended method to reheat? Thank you!

    Reply
  8. Sarah says

    November 23, 2022 at 5:12 pm

    Hi Nagy,

    Is it possible to do a quick thaw of 30 minutes in water to soften the skin enough to dry brine and then finish the process in the fridge for 2 days? If not, how long roughly does it take for the skin to soften enough if defrosting in the fridge?

    Reply
  9. Kathryn walker says

    November 23, 2022 at 8:47 am

    Should I rinse the dry brine off the turkey before I roast it? I want to use the drippings for gravy.

    Reply
  10. Stevie says

    November 23, 2022 at 7:35 am

    Hi Nagi – can’t rate this yet, 1st time will be Thanksgiving but am excited to do this. I will be doing 2 birds 11lbs each at the same time, will this increase my oven time?

    Reply
  11. pressedflowerart says

    November 23, 2022 at 4:15 am

    Can this Turkey recipe be made ahead, then carved and reheated the day of the event? If so, recommended method for reheating? Thank you!

    Reply
  12. Stevie says

    November 22, 2022 at 10:39 am

    Hi, haven’t made this recipe yet but am excited to do so on Thxgiving. I have a question, I am using 2 11lb turkeys- each will be in oven at same time , separate pans. Should I increase the cooking time? If so, when? During the 425 degrees or the 325 degrees. Thx for the help & your great sounding recipes.

    Reply
  13. chelcy says

    November 21, 2022 at 7:39 am

    Hi! Has anyone tried adding citrus to the cavity? Thoughts?

    Reply
  14. Shanta says

    November 20, 2022 at 4:42 am

    5 stars
    I used this recipe last year when I hosted Thanksgiving at my place. It was my first time roasting a whole turkey on my own and it came out so juicy and delicious! I plan using your recipe again this year but for whole turkey breast instead. Any suggestions????

    Reply
  15. Lindsay Cardillo says

    November 17, 2022 at 3:28 am

    Hello!!

    I’m going to attempt this recipe for Thanksgiving. I have a 17 lbs turkey. Other than cook time would this need to be altered drastically to account for the larger bird?

    Reply
  16. catherine morse says

    November 17, 2022 at 12:00 am

    What are the cooking instructions for a 20pound turkey

    Reply
  17. Gemma says

    November 13, 2022 at 11:21 pm

    Hi,

    I was just wondering how much chicken stock to use when making the gravy. This recipe says to use 1 litre but your separate post on turkey gravy says to use 875ml.

    Reply
  18. Karen G says

    November 11, 2022 at 11:13 am

    Hello Team Nagi, just asking Melbournians where they found a non brine/marinated turkey? Last year I could only find brined/marinated fresh or frozen at Cole’s, Woolies & IGA. I’d like to do this recipe for this Xmas. Looking forwards to helpful replies – Cheers!

    Reply
    • Cherie says

      November 20, 2022 at 8:36 pm

      Hi Karen. Try your local butcher. I get a fresh turkey at my local butcher every year.

      Reply
      • Karen G says

        November 24, 2022 at 10:40 pm

        Thanks Cherie

        Reply
    • Cassie says

      November 18, 2022 at 11:36 am

      How would you change this recipe (cook time, amount of dry brine, etc) for a bigger turkey (22 lbs)?
      What would the cooking time and steps be if I used a turkey roaster instead of an oven?

      Reply
  19. Daniel Cook says

    October 23, 2022 at 9:26 am

    Dry brining works very well, but some times the drippings are a bit to salty for the gravy. I always rinse off bird in the sink to make sure only absorbed salt is left. Then dry and proceed.

    Reply
  20. Kathleen J. Morin says

    October 23, 2022 at 8:43 am

    I LOVE LOVE LOVE your recipes and here is my Turkey tip for two – Turkey is my favorite meal and so when the turkeys are on sale, my husband buys THREE of them (a whole one for Thanksgiving) and we have the butcher cut the other two in half, right down the backbone, he wraps them for us, and we freeze the remainder FOUR turkey halves! This way, when we feel like turkey, we stuff the turkey cavity and put that side down in the pan so the stuffing won’t fall out; this way I get my dark meat and my husband gets his white meat and it is just enough for the two of us all year round for 4 more holiday meals.

    Reply
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