How to Roast a Juicy, Golden Turkey

Introduction

A turkey should arrive at the table properly seasoned, golden on the outside and juicy through the breast.

The main roasting method works with any size whole turkey. You can then add one or both of the optional preparations.

The wet brine seasons the meat more evenly. The compound butter puts garlic, herbs and lemon directly beneath the skin.

If you use the brine, do not add any further salt. That rule matters.

• For the simplest turkey, follow the main seasoning and roasting method.

• For more evenly seasoned meat, add the optional wet brine.

• For richer flavour beneath the skin, add the optional compound butter.

• You can use both optional processes. If you do, leave all salt out of the compound butter and do not season the outside of the turkey with salt.

1. Make sure the turkey is completely thawed. Check the cavity for ice crystals.

2. Remove the giblets, neck and all packaging.

3. If the turkey has been brined, make sure the skin is thoroughly dry.

4. Apply the optional compound butter, if using it.

5. If the turkey has not been brined, calculate 4 g of fine salt per kilogram.

6. If salt has been added to the compound butter, subtract that amount from the total.

7. Distribute the remaining salt evenly over the outer skin and legs. Do not pile it onto the breast.

8. Season the turkey evenly with the calculated black pepper.

9. Brush the outside lightly with neutral oil. You need a thin coating, not a greasy bird.

10. Leave the cavity empty. Cook any stuffing separately so that the turkey cooks more evenly.

11. Tuck the wing tips underneath the bird.

12. Tie the legs loosely with kitchen string. Pulling them together too tightly slows cooking around the thighs.

13. Put the turkey breast side up on a rack inside the roasting tray.

14. Remove it from the fridge 45 to 60 minutes before roasting. Do not leave raw poultry at room temperature for longer than necessary.

Choose Your Preparation

Cooking Time Guide

Preparing the Turkey for Roasting

• Allow approximately 30 to 35 minutes of total roasting time per kilogram.

• The first 20 minutes are cooked at 220°C, 200°C fan or gas 7.

• The remainder is cooked at 170°C, 150°C fan or gas 3.

• Begin checking the temperature 30 minutes before the earliest calculated finishing time.

• Use the instructions supplied with the turkey if they differ from this general guide.

The clock gives you a plan. The thermometer tells you when the turkey is ready.

Tools for the Main Roast

• A pastry brush

• A large spoon

• Foil

• Oven gloves

• A carving board or warm serving platter

Brine

• A mixing bowl

• A fine grater or zester

• A sharp knife

• A flexible spatula or spoon

Compound Butter

• A large food safe container

• A measuring jug

• A large saucepan

• A whisk or wooden spoon

• A tray and rack for drying the turkey in the fridge

• A large roasting tray

• A roasting rack

• A clean digital food thermometer

• Digital kitchen scales

• Kitchen paper

• Kitchen string

Main Turkey Ingredients

• One whole turkey of any size, completely thawed

• Fine salt, calculated at 4 g per kilogram, only if the turkey has not been brined or previously seasoned

• Ground black pepper, calculated at 0.5 g per kilogram

• Neutral oil, approximately 1 tablespoon for every 3 kg of turkey

• 150 ml to 250 ml water or unsalted stock, only if the cooking juices begin to catch

Optional Brine Ingredients

Make enough brine to submerge the turkey completely in a close fitting container.

Liquid and Seasoning for Each Litre of Brine

• 835 ml cold water

• 165 ml dry apple cider

• 33 g fine salt

• 27 g brown sugar

Multiply every amount by the number of litres required.

Aromatics for Every 3 Litres of Brine

• 1 lemon

• 1 orange

• 1 cinnamon stick

• 1 star anise

• 5 g fennel seeds

• 3 garlic cloves, crushed

• 10 g fresh parsley

• 3 bay leaves

• 6 thyme sprigs

• 2 rosemary sprigs

• 6 g black peppercorns

If you need 6 litres of brine, double every aromatic. For other volumes, scale the amounts proportionately and round whole spices and herb sprigs sensibly.

Do not change the salt, sugar or liquid proportions.

Optional Compound Butter Ingredients

Calculate the butter from the turkey’s weight. Use the amounts below for each kilogram of turkey.

• 40 g unsalted butter, softened

• 0.7 g fresh sage, finely chopped

• 0.5 g fresh thyme leaves, finely chopped

• Approximately two thirds of a garlic clove, finely grated

• Zest from one quarter of a lemon

• 1 g fine salt, only if the turkey has not been brined

For a turkey weighing more than 7.5 kg, use the quantities for a 7.5 kg turkey. More butter is unlikely to improve the coverage and may make the roasting tray excessively greasy.

The salt used in the compound butter forms part of the main 4 g per kilogram allowance. It is not additional salt.

Optional Process One: Brining the Turkey

1. Choose the smallest food safe container that will hold the turkey and enough brine to cover it.

2. Calculate how many litres of brine you need. Multiply the liquid, salt and sugar quantities accurately.

3. Put approximately one third of the water into a saucepan. Warm it gently, then add the salt and brown sugar.

4. Stir until the salt and sugar have completely dissolved. Do not boil the mixture.

5. Remove the saucepan from the heat.

6. Use a vegetable peeler to remove thin strips of peel from the lemon and orange. Avoid taking too much bitter white pith.

7. Squeeze the citrus juice into the brine. Add the peel, spices, garlic and herbs.

8. Add the remaining cold water and dry cider.

9. Chill the brine completely. It must be cold before the turkey goes anywhere near it.

10. Submerge the turkey completely. Cover the container and refrigerate it throughout the brining time.

11. For a turkey weighing up to 4 kg, brine for 8 to 12 hours.

12. For a turkey weighing between 4 kg and 7 kg, brine for 12 to 18 hours.

13. For a turkey weighing more than 7 kg, brine for 18 to 24 hours.

14. Do not exceed 24 hours.

15. Lift the turkey out and discard the brine.

16. Do not rinse the turkey. Pat every surface thoroughly dry with kitchen paper.

17. Put the turkey on a rack over a tray. Leave it uncovered on the bottom shelf of the fridge for at least 2 hours, preferably 6 to 12 hours.

The drier the skin, the better it will brown.

Optional Process Two: Making the Compound Butter

1. Put the softened butter into a bowl.

2. Add the sage, thyme, garlic and lemon zest.

3. If the turkey has been brined, add no salt.

4. If the turkey has not been brined, add 1 g of fine salt per kilogram of turkey. Deduct this from the main seasoning allowance.

5. Mix until the garlic, herbs and zest are evenly distributed.

6. Starting at the neck end, carefully slide your fingers between the breast meat and skin.

7. Work slowly. Do not tear the skin.

8. Spread the compound butter evenly beneath the breast skin. Push a little towards the top of the legs where the skin can be loosened safely.

9. Do not spread a thick layer of compound butter over the outside of the turkey. Butter solids can burn during the initial high temperature stage.

Roasting the Turkey

1. Heat the oven fully to 220°C, 200°C fan or gas 7.

2. Put the turkey into the oven and roast it for 20 minutes.

3. After 20 minutes, reduce the temperature to 170°C, 150°C fan or gas 3.

4. Do not keep opening the oven. Let the heat do the work.

5. Continue roasting until you approach the earliest calculated finishing time.

6. If the skin becomes deeply golden before the turkey is cooked, cover the breast loosely with foil. Keep the foil away from the skin where possible.

7. If the juices in the roasting tray begin to darken or catch, add a small amount of water or unsalted stock.

8. Do not add salted stock to the tray when cooking a brined turkey.

9. Basting is not necessary. The butter beneath the skin and the turkey’s own fat will do the job without cooling the oven or softening the skin.

10. Begin checking the temperature 30 minutes before the earliest calculated finishing time.

Resting the Turkey

1. Transfer the cooked turkey to a warm board or serving platter.

2. Rest it for at least 30 minutes.

3. A turkey weighing more than 6 kg can rest for 40 to 45 minutes.

4. If the kitchen is warm, leave the turkey uncovered for the crispest skin.

5. If necessary, cover it very loosely with foil. Do not wrap it tightly or the trapped steam will soften the skin.

6. Taste the roasting juices before turning them into gravy. Juices from a brined turkey may already contain enough salt.

The Rules That Matter

• Measure the brine by weight. Salt volume varies between different crystals, but 33 g is always 33 g.

• Keep cold food cold. The turkey must remain refrigerated while it brines and dries.

• Do not double season it. Brined means no more salt.

• Get the skin properly dry. Wet skin steams. Dry skin browns.

• Put the compound butter beneath the skin. Oil goes outside.

• Cook by temperature, not by hope. Check the breast and both thighs.

• Then rest it. Cut too early and the juices end up on the board instead of in the meat.

This recipe is for general information only. Browns of Harborne Limited accepts no liability for any outcomes, including injury or food safety issues. See our Terms & Conditions for full details.

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