The Best Juicy Roast Turkey

By Precious Kitchen · 300 min

Ingredients

Instructions

1. Rinse the turkey well and pat it dry with paper towel. Place it in a large tray.
2. Strip the leaves from the rosemary and thyme and put them in a blender. Add the garlic, ginger, onion, white pepper, black pepper, seasoning cubes and about half a cup of water. Blend into a paste.
3. Push the spice paste through a fine sieve, pressing well. Keep the liquid and the solids in separate bowls.
4. Check the liquid is about 8 oz. If it is less, rinse the solids again to get more liquid.
5. Add ¼ tsp salt and 1 tbsp olive oil to the liquid and whisk well.
6. Add ¾ tsp salt and 1 tbsp olive oil to the solids, then add the butter and mix well to make a butter mixture.
7. Use the flavor injector to draw up the spice liquid and inject the turkey: about 2 oz into each breast, about 1 oz into each thigh, then the other meaty areas.
8. Rub the butter mixture over the whole turkey, including the cavity and every crevice, keeping some on top of the bird.
9. Cover the turkey tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
10. Preheat the oven to 350°F (180°C). Take the turkey out of the fridge and let it come to room temperature.
11. Remove the plastic wrap and roast on the second-lowest rack. After the first hour, baste with the juices from under the turkey. Baste about every 30 minutes after that, about four times in total.
12. Roast for about 2½ to 3 hours. If the top browns too much, cover it with foil.
13. The turkey is done when a digital thermometer in the thickest part reads 175°F.
14. Rest the turkey in its juices for 20 to 30 minutes, then move it to a platter or board to carve.

Summarized from Precious Kitchen's video. Watch it for the details.

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