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Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe

Avatar photoByBertha
Jump to Recipe· 4.4 from 129 reviews

If you’ve ever wanted a roast turkey that turns out tender, flavorful, and downright irresistible, then you’re in the right place. This Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe has become my absolute go-to whenever turkey season rolls around. I remember the first time I nailed this recipe—it transformed my whole approach to roasting turkey. By the end, you’ll have a beautifully golden bird with herb-infused butter melting into every bite, paired perfectly with rich, garlicky gravy that just makes everyone at the table swoon. Trust me, once you try it, you’ll never go back to boring roast turkey again!

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Why You’ll Love This Recipe

  • Juicy and Moist Every Time: Thanks to the dry brine and herb butter, this turkey stays juicy, even if you’re tempted to overcook it a bit.
  • Simple Yet Flavor-Packed: Using a mix of fresh herbs, garlic, and a splash of white wine elevates the flavors without fuss.
  • Amazing Garlic Gravy: The gravy that comes from the drippings is so robust and rich, it’s the perfect finish for the whole meal.
  • Perfect for Beginners and Pros: Whether it’s your first time roasting turkey or you’re a seasoned cook, this method helps you succeed effortlessly.
The dish shows a large white tray filled with roasted turkey pieces that are golden brown with a slightly crispy texture. On the left, slices of the turkey are neatly arranged showing the white and light brown meat inside. Whole turkey legs and wings are placed around, some garnished with bright red cranberries. Fresh green herbs and leafy greens cover the tray, with orange slices scattered on top and around the turkey. In the top right corner, there is a white bowl filled with dark red cranberry sauce that looks thick. At the bottom right, a white gravy boat contains a rich brown gravy. The whole scene is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey with Herb Butter and Garlic Gravy, Roast Turkey Recipe, Herb Butter Turkey, Garlic Gravy for Turkey, Perfect Roast Turkey this …

Ingredients You’ll Need

Every ingredient here plays a vital role in building flavor and juiciness. From the salt rub for the dry brine to the fresh herbs and butter, each element works together to give you a roast turkey that’s succulent and fragrant. When shopping, aim for fresh herbs and good-quality unsalted butter—it really makes a difference!

Flat lay of a whole raw turkey with pale pink skin and plump texture, surrounded by fresh garlic heads halved to reveal smooth white cloves, a halved onion with rich brown and yellow outer layers and crisp white flesh inside, small bunches of vibrant green mixed herbs including sage, rosemary, thyme, and parsley with delicate leaves, sprigs of finely chopped sage and rosemary displaying their textured, needle-like leaves, and a small mound of creamy, pale yellow melted butter glistening softly, all arranged naturally with some herbs sprinkled around to add freshness, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey with Herb Butter and Garlic Gravy, Roast Turkey Recipe, Herb Butter Turkey, Garlic Gravy for Turkey, Perfect Roast Turkey
  • Whole turkey: Choose a plain, non-pre-brined bird so you can control the seasoning.
  • Kosher salt: Essential for the dry brine; it helps tenderize and season the meat.
  • Dried thyme: Adds a lovely earthy herb flavor; feel free to swap for your favorite herb.
  • Paprika: Gives subtle color and a mild smoky depth.
  • Garlic powder: Optional but adds a nice garlic punch to the dry rub.
  • Black pepper: Freshly ground is best for a bit of heat and complexity.
  • Garlic heads: Roasting these alongside the turkey infuses a sweet, mellow garlic aroma.
  • Onion: Adds natural sweetness and depth to the roasting pan juices.
  • Mixed fresh herbs: Sage, rosemary, thyme, parsley—use a handful for stuffing and basting.
  • Unsalted butter: Melted and mixed with herbs and garlic for that buttery herb coating.
  • White wine: Adds acidity and flavor complexity to the roasting pan.
  • Chicken broth or stock: Forms the base of your luscious gravy.
  • Flour: For thickening your gravy to just the right consistency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe is! You can customize it to suit your taste or dietary needs without losing any of that deliciousness. Don’t be shy about experimenting with different herbs or even cooking methods.

  • Herb variations: Once, I swapped thyme for oregano and added a touch of lemon zest—gave the turkey a bright, Mediterranean twist that my family loved.
  • Butter alternatives: You can use olive oil or a dairy-free margarine if you’re avoiding butter, though butter really adds richness.
  • Cooking wine substitutes: If you prefer no alcohol, I’ve used extra chicken broth with a splash of apple cider vinegar for acidity.
  • Seasonal twists: Try adding chopped cranberries or orange zest to your herb mixture for a festive holiday vibe.

How to Make Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe

Step 1: Prep the Turkey with a Flavorful Dry Brine

Start by mixing all the dry brine ingredients—kosher salt, thyme, paprika, garlic powder, and pepper—to create your seasoning blend. I always pat the turkey completely dry with paper towels to ensure the rub clings well. Don’t forget to remove the giblets; sometimes they’re hiding inside the cavity! Sprinkle a little of the seasoning inside, then flip the bird upside down and rub some underneath. Then cover every surface of the turkey with the rest of your salt rub—especially the breast, where the meat can dry out.

Next, wrap the turkey tightly in cling wrap—it’s the best way to keep the rub pressed onto the skin—and pop it in the fridge. This dry brining step, for at least 48 hours, is a game changer because it draws out moisture, then reabsorbs it along with the flavors, making the meat tender and juicy. I like to flip the turkey halfway through brining so the seasoning gets evenly distributed.

Step 2: Prepare Your Roasting Pan and Stuff the Turkey

When it’s roasting day, preheat your oven to 220°C (425°F). Layer the roasting pan with halved garlic heads and an onion—skip peeling the onion; the skin helps deepen the flavors. If you don’t have a roasting rack, a work-around is to make a ‘rope’ from foil to elevate the bird off the bottom of the pan. Stuff fresh herbs, a couple of garlic halves, and some butter inside the cavity. Tying the drumsticks is optional but helps with even cooking and presentation. Place the turkey upside down on the rack with wings twisted neatly on top. Brush with melted butter and a tiny sprinkle of salt and pepper.

Step 3: Roast Upside Down, Flip, and Baste

Roast the turkey upside down for 30 minutes—that crispy skin on the breast will thank you! Then, carefully flip the turkey right-side up using a kitchen towel for grip. Brush the bird generously with your garlic herb butter mixture and pour white wine into the pan. Turn the oven temperature down to 165°C (325°F) and continue roasting for about 45 minutes.

Halfway through, brush the turkey again with that delicious butter blend. This layering of herb butter during roasting locks in moisture and infuses amazing aromas.

Step 4: Finish Roasting and Check for Doneness

Roast for a final 30 minutes, or until the turkey thermometer pops up or internal temperature hits 165°F (75°C) at the thickest part of the breast. If you spot the skin browning too fast, loosely cover the bird with foil to keep things from burning.

I always let the turkey rest for 30 minutes after roasting. This step is critical—resting allows the juices to redistribute so every slice stays juicy and flavorful. Plus, it lets you prep the gravy!

Step 5: Make the Garlic Herb Gravy

Place your roasting pan on the stove set to medium-high heat. Add flour directly to the pan and cook for a couple of minutes to get rid of the raw taste. Next, slowly whisk in the chicken broth while mashing the softened onions and garlic to release all those incredible flavors. Scrape the pan’s bottom as you stir to lift up any tasty browned bits. Once thickened, strain the gravy and pour into a bowl or gravy boat—it’s the perfect finishing touch to your Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe.

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Pro Tips for Making Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe

  • Use Cling Wrap for Brining: I found that wrapping the turkey mummy-style in cling wrap locks in moisture better than big plastic bags.
  • Flip the Turkey During Brine: Turning the bird halfway through the dry brine prevents uneven seasoning and promotes flawless texture.
  • Elevate the Bird: If you don’t have a roasting rack, a homemade foil ‘rope’ works wonders to keep the skin crispy all around.
  • Don’t Skip the Resting: Resting the turkey after roasting is key to juicy slices—no one wants a dry bird!

How to Serve Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe

A close-up view of several layers of sliced roasted turkey arranged on a bed of green leafy herbs and bright red cranberries. Light brown gravy is being poured from a white jug onto the center of the thick turkey slices, creating a glossy sauce layer. Orange slices are placed on the side, adding a pop of vibrant color. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Juicy Roast Turkey with Herb Butter and Garlic Gravy, Roast Turkey Recipe, Herb Butter Turkey, Garlic Gravy for Turkey, Perfect Roast Turkey

Garnishes

I love garnishing this turkey with some fresh thyme sprigs and a few roasted garlic cloves from the pan—adds a rustic, inviting look. A squeeze of fresh lemon over the carved meat brightens every bite and makes the flavors pop.

Side Dishes

You’ll want to serve this turkey with classic sides that soak up the garlic gravy, like creamy mashed potatoes, roasted carrots, and green beans with almonds. My family also swears by cranberry sauce or a tart apple chutney to balance the richness.

Creative Ways to Present

For special occasions, I like to carve the turkey onto a large platter surrounded by vibrant roasted vegetables and fresh herbs. For Thanksgiving, adding pomegranate seeds or citrus slices around the edges gives an extra festive touch that makes the presentation feel special and inviting.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, I wrap leftover turkey tightly in foil or airtight containers and store it in the fridge. Leftover turkey stays juicy because of that brine, but I’ve found slicing it into thin pieces before storing keeps it fresh and easy to reheat.

Freezing

I’ve frozen leftover roasted turkey several times—just let it cool completely before packing portions into freezer bags. It freezes well for up to 3 months and thaws nicely for soups or sandwiches.

Reheating

To reheat, I recommend warming the turkey gently in a low oven (about 325°F / 160°C) covered with foil to prevent drying out. Adding a splash of broth or gravy during reheating keeps the meat moist and succulent.

FAQs

  1. Can I skip the dry brine in this Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe?

    You could, but the dry brine is what really makes this turkey juicy and flavorful. It helps the meat retain moisture and seasons it deeply from within. Skipping it might result in a less tender, less flavorful bird. Even a shorter brine of 12-24 hours makes a noticeable difference.

  2. What if I don’t have a roasting rack?

    No worries! I’ve used a homemade “rack” by shaping a thick foil rope into a circle to elevate the turkey off the pan. This keeps the skin crispy all around and prevents the turkey from sitting in its juices.

  3. How do I know when the turkey is done?

    The best way is to use a meat thermometer inserted at the thickest part between the breast and thigh—look for 165°F (75°C). If you don’t have a thermometer, check if the juices run clear when you pierce the meat. Because it’s brined, there’s a bit of flexibility with cooking time without drying out the turkey.

  4. Can I use leftover turkey from this recipe for other dishes?

    Absolutely! Leftover turkey is fantastic in soups, pot pies, sandwiches, or enchiladas. I’ve found recipes like White Turkey Enchilada Soup or Garlic Bread Leftover Turkey Pot Pie make perfect use of the leftovers.

  5. What wine do you recommend for roasting?

    I usually use a dry white wine like sauvignon blanc or pinot gris. Something affordable works perfectly since most of the wine’s alcohol cooks off during roasting, leaving behind subtle flavor and acidity.

Final Thoughts

I absolutely love how this Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe turns out every single time. The dry brine and herb butter make the turkey so tender and full of flavor, and the gravy is just the perfect luxurious addition. When I first tried this method, it changed the way I roast turkey forever—it’s reliable, delicious, and really gives you that wow factor without stress. I hope you enjoy making it as much as I do, and that it becomes a centerpiece for your celebrations and family dinners. Trust me, once you serve this juicy, fragrant bird to your loved ones, they’ll be asking for it again next year!

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Juicy Roast Turkey with Herb Butter and Garlic Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 129 reviews
  • Author: Bertha
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 days 2 hours 20 minutes
  • Yield: Serves 8-10
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

This juicy roast turkey recipe uses a dry brine salt rub followed by a two-step roasting process to yield a tender, flavorful bird with crispy skin. The turkey is brined for 48 hours for deep seasoning, then roasted upside down to keep the breast moist before finishing upright with garlic herb butter bastes. The result is a perfectly cooked turkey ideal for holiday celebrations, served with a rich homemade gravy made from the pan drippings, garlic, and herbs.

Ingredients

Turkey and Dry Brine Salt Rub

  • 10 lb / 5 kg whole turkey, thawed (plain, not pre-brined)
  • 2 1/2 tbsp kosher salt / cooking salt
  • 2 tsp dried thyme or other dried herb of choice
  • 1 tsp paprika (sweet or ordinary)
  • 1 tsp garlic powder (optional)
  • 1/2 tsp black pepper

For Roasting

  • 2 heads garlic, halved horizontally (4 halves)
  • 1 onion, halved with skin on (brown, yellow, or white)
  • 2 small bunches mixed fresh herbs (sage, rosemary, thyme, parsley) – for stuffing and roasting pan
  • 10 tbsp (150g) unsalted butter, melted
  • 1 tbsp total sage, rosemary, and thyme, finely chopped (equal parts)
  • 3 garlic cloves, minced
  • 1 1/2 cups dry white wine (such as sauvignon blanc or pinot gris) or water
  • Salt and pepper, to taste

For Gravy (~4 cups / 1L)

  • 4 cups low sodium chicken broth / stock
  • 5 tbsp all-purpose flour
  • Salt and pepper, to taste

Instructions

  1. Dry Brining Preparation: Mix together kosher salt, dried thyme, paprika, garlic powder, and black pepper to make the salt rub. Pat the turkey dry inside and out with paper towels and remove giblets.
  2. Apply Salt Rub: Sprinkle 1 tsp of the rub inside the turkey cavity and spread with your hand. Turn the turkey upside down and rub 1 tsp of the rub on the underside. Turn upright and rub remaining salt mix all over the turkey, focusing on the breast and under the skin where possible.
  3. Wrap for Brining: Wrap the turkey tightly mummy-style in cling wrap or place inside a large resealable bag. Place turkey upside down in a baking pan.
  4. Refrigerate for Brining: Refrigerate for 48 hours, flipping the turkey to right side up after 24 hours. After 48 hours, unwrap the turkey, pat dry if skin is wet, and let sit at room temperature for 30 minutes before roasting.
  5. Prepare for Roasting: Preheat oven to 220°C/425°F (200°C fan forced). Place halved onions and garlic heads in a roasting pan and place a roasting rack on top or use a homemade foil ring if no rack.
  6. Stuff and Season Turkey: Stuff the cavity with 1 bunch of fresh herbs, 2 garlic halves, and 3 tbsp (45g) of softened butter. Tie drumsticks together with kitchen twine, twist wings on top, and place turkey upside down on the rack. Brush with melted butter and season lightly with salt and pepper. Pour wine or water into the roasting pan.
  7. Roast Upside Down: Roast turkey at 220°C (425°F) for 30 minutes to brown the skin.
  8. Flip and Lower Heat: Using a tea towel, carefully flip the turkey right side up. Reduce oven to 165°C/325°F (150°C fan). Brush with butter and sprinkle with salt and pepper.
  9. Roast at Lower Temperature: Roast for 45 minutes at 165°C (325°F).
  10. Prepare Garlic Herb Butter: Mix remaining melted butter with minced garlic and chopped fresh herbs.
  11. Baste and Finish Roasting: Brush the turkey generously with garlic herb butter and continue roasting for another 30 minutes or until an internal thermometer inserted between breast and leg reads 165°F/75°C. Cover loosely with foil if the skin browns too quickly.
  12. Rest the Turkey: Remove the turkey from the oven, transfer to a serving plate, loosely cover with foil, and rest for 30 minutes before carving.
  13. Make Gravy: Place the roasting pan on the stove over medium-high heat. Stir in flour and cook for 2 minutes. Add chicken broth and mash the onion and garlic into the pan using a potato masher. Scrape browned bits off the pan bottom and cook until thickened, 3 to 5 minutes. Strain through a sieve, pressing to extract flavor, and transfer gravy to a serving vessel.
  14. Serve: Serve turkey carved alongside the homemade gravy and optional cranberry sauce.

Notes

  • Ensure the turkey is fully thawed before starting. Thaw in the fridge, allowing 24 hours per 3–4 lbs (1.5–2 kg) of turkey, or thaw more quickly in a sealed bag submerged in cold water, changing water every 30 minutes.
  • Adjust salt quantity depending on salt type: use 1 tbsp kosher salt per 2 kg turkey. For fine table salt, reduce by 1/4 tsp per tablespoon.
  • Use fresh herbs for aroma and flavor; dried herbs can be used but add them later in the cooking process to prevent burning.
  • White wine should be dry and not sweet or heavily oaked.
  • Giblets can be used to make the gravy; typically neck, heart, and liver are included.
  • Wrapping turkey in cling wrap keeps the brine consistently in contact with the skin for better seasoning.
  • Brining for 48 hours is ideal; 24 hours is better than nothing; 72 hours gives more seasoning; beyond 72 hours shows minimal additional benefit.
  • If no roasting rack, create one by rolling a thick foil rope into a large ring to elevate the turkey off the pan base and onion halves.
  • Roasting time guideline: approximately 12 minutes per 500g (1 lb) at 165°C. For a 10 lb turkey, expect 1 hr 45 min to 2 hrs total roasting time.
  • Check doneness with a meat thermometer inserted between breast and leg to ensure temperature reaches 165°F/75°C. If unavailable, check that juices run clear when pierced.
  • Leftover turkey can be repurposed into soups, pies, or sandwiches like White Turkey Enchilada Soup or Turkey Pot Pie.

Nutrition

  • Serving Size: 1/10 of roast turkey (approx. 200g)
  • Calories: 350 kcal
  • Sugar: 0.5 g
  • Sodium: 620 mg
  • Fat: 24 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 2 g
  • Fiber: 0.3 g
  • Protein: 34 g
  • Cholesterol: 110 mg
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