This is really the best juicy roast turkey. Every little piece of the turkey tastes insanely good! The key thing here is to follow my exact ingredients and directions and I guarantee your turkey will be SO tasty. It is juicy on the inside, crispy on the outside and so good! This is the best turkey I ever had!
*I really recommend that you watch the video of this recipe on my YouTube channel. That will make following this recipe much easier for you.
Wash turkey thoroughly and pat dry with paper towel. Place turkey in a large tray (I placed it in the aluminium foil baking pan I used in baking it).
Remove needles/leaves from rosemary and the leaves from the thyme. Place into a blender. Add the garlic, ginger, onions, white pepper, black pepper, seasoning cubes and about half a cup of water. Blend together to form a paste.
Pass the spice blend through a fine sieve and squeeze. Place the spice liquid in one bowl and place the spice chaffs in another bowl.
Note: the liquid should be about 8oz. If it is smaller than this, rinse the chaffs ahain to add more.
Add ¼ teaspoon of salt to the spice liquid and ¾ teaspoon of salt to the spice chaffs.
Add 1 tablespoon of olive oil to the spice liquid and 1 tablespoon of olive oil to the spice chaffs.
Whisk the spice liquid well and set aside.
Add butter to the spice chaffs, mix well and set aside. We will call this the butter mixture. :)
Use the flavor injector to pull in the spice liquid. Now inject the turkey starting with the turkey breasts (inject about 2oz into each breast). Then move on to the thighs and inject about 1oz into each thigh. Inject other meaty areas of the turkey.
*Note that it is normal to notice a spill over as you pull the flavor injector out of the turkey.
Rub the butter mixture all over the turkey being careful to rub the cavity and every nook and cranny. Note that this mixture might try to slide down so be sure to let place some to stay right on top of the bird.
Cover the turkey very well with plastic wrap. Place in your fridge and let it marinade for at least 8 hours or overnight. (I actually marinated mine for almost 24 hours!)
When ready to roast the turkey, preheat oven to 350 degrees F (180 degrees C). Take turkey out of fridge and let it rest so it can come to room temperature.
Take plastic wrap off the turkey and place in the last but one rack of the oven to bake. After the first hour, remove and baste - gather some of the liquid under the turkey and pour over the turkey using a good old spoon or a baster.
After the first basting, baste the turkey every 30 minutes until it is done. So baste about four times in total. The turkey should cook for about 2 and a half to 3 hours.
*Note that if your turkey starts getting too brown during the roasting process, you should cover it with foil so it doesn't get too dark on top.
After about 2 and a half to 3 hours your turkey should be fully done. To ensure it is done, insert a digital thermometer to the thickest part of the turkey. If it reads a temperature of 175 degrees Fahrenheit, then it is done.
Let the turkey rest in its juices for about 20-30 minutes before you transfer it to a serving platter or cutting board.
Cut and enjoy this perfectly juicy roast turkey!
1. Note that these ingredients will sufficiently work for a turkey that's about 11-12 pounds. If your turkey is bigger than that, increase every ingredient to suit the turkey size. Do the math. For example, a 24 pound turkey will require double of every ingredient. *If you don't adjust the ingredients your turkey won't taste as good as mine.
2. If you love your turkey to have some heat, feel free to add in one habanero/scotch bonnet pepper when blending the spices.