Description
This recipe guides you to make the best juicy roast turkey with a flavorful herb and spice marinade injected deep into the meat and a rich butter herb rub on the skin. The method ensures a perfectly cooked turkey that is moist and tender on the inside with a crispy, golden-brown exterior. Marinating overnight allows the spices to deeply penetrate the bird, resulting in outstanding taste with every bite.
Ingredients
Scale
Main Ingredients
- 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
- 2 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter, room temperature
Equipment
- 1 flavor injector
- 1 roasting bowl for the turkey
- Plastic wrap for marinating
- Oven preheated at 350°F (180°C)
Instructions
- Prepare the Turkey: Wash the turkey thoroughly and pat dry with paper towels. Place the turkey in a large tray or an aluminium foil baking pan that you will use later for roasting.
- Create Herb and Spice Blend: Remove the rosemary needles and thyme leaves, then place them in a blender along with garlic, ginger, onion, white pepper, black pepper, seasoning cubes, and about half a cup of water. Blend until you get a smooth paste.
- Separate Liquid and Pulp: Pass the blended mixture through a fine sieve, squeezing to extract approximately 8 ounces of liquid. Place the spice liquid in one bowl and the remaining herb and vegetable pulp (called chaffs) in another. If the liquid is less than 8 ounces, rinse the chaffs again to add more liquid.
- Season and Oil the Mixtures: Add 1/4 teaspoon salt to the spice liquid and whisk in 1 tablespoon of olive oil. To the spice chaffs, add 3/4 teaspoon salt, 1 tablespoon of olive oil, and the softened unsalted butter. Mix well to form the butter mixture.
- Inject the Turkey: Using a flavor injector, draw up the spice liquid. Inject about 2 ounces into each turkey breast, 1 ounce into each thigh, and other meaty parts of the turkey. Expect some liquid to spill out when removing the injector.
- Apply Butter Mixture: Rub the butter mixture all over the turkey, making sure to coat the cavity and every nook and cranny carefully. The mixture may slide off, so place some on top of the bird to hold in place.
- Marinate the Turkey: Cover the turkey tightly with plastic wrap and refrigerate for at least 8 hours or overnight, ideally up to 24 hours, to allow the flavors to penetrate.
- Preheat Oven: When ready to roast, preheat your oven to 350°F (180°C). Remove the turkey from the fridge and let it come to room temperature before cooking.
- Roast the Turkey: Remove the plastic wrap and place the turkey on the second lowest rack in the oven. Roast for about 2.5 to 3 hours.
- Baste the Turkey: After the first hour, baste the turkey by spooning or using a baster to pour the pan juices over it. Continue basting every 30 minutes, approximately four times in total. If the turkey browns too quickly, tent it with foil to prevent over-darkening.
- Check for Doneness: Insert a digital thermometer into the thickest part of the turkey (usually the breast or thigh). When it reads 175°F, the turkey is fully cooked.
- Rest the Turkey: Remove from the oven and let it rest in its juices for 20-30 minutes to allow the juices to redistribute.
- Serve: Transfer the turkey to a serving platter or cutting board. Carve and enjoy the perfectly juicy and flavorful roast turkey.
Notes
- This recipe results in the juiciest and most flavorful roast turkey by infusing the meat with a homemade herb and spice blend both inside and on the skin.
- Marinating the turkey overnight or longer significantly improves the taste and tenderness.
- Basting regularly keeps the turkey moist and enhances the crispy skin.
- Cover the turkey with foil if it browns too fast to prevent burning.
- Make sure to use a digital thermometer to avoid under- or overcooking.
- The key to success is following the exact ingredients and steps detailed in this recipe for guaranteed delicious results.
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
