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The perfect roast turkey
The perfect roast turkey

The perfect roast turkey

Preparation 30 min
Cooking time 3 h 30 min
Servings 10 to 12 servings


Dry brine:

  • 30 ml (2 tbsp.) salt
  • 2 rosemary sprigs, chopped
  • 2 thyme sprigs, leaves removed
  • 30 ml (2 tbsp.) brown sugar
  • 2 garlic cloves, minced
  • Freshly ground pepper

Roast turkey:

  • 1 turkey, 6 to 7 kg (13 to 15 lbs.)
  • 60 ml (1/4 cup) melted butter
  • 1 L (4 cups) poultry stock or water
  • 4 shallots, sliced in half vertically
  • 1 whole garlic head, sliced in half horizontally
  • 4 thyme sprigs
  • 4 rosemary sprigs
  • 45 ml (3 tbsp.) honey or maple syrup

Sauce :

  • Pan drippings, fat removed
  • Shallots from the roast turkey 
  • Garlic from the roast turkey
  • Salt and pepper


Dry brine:

  1. In a bowl, combine all the ingredients.


  1. Rub the dry brine mixture under the skin and inside the cavity.
  2. Let rest in the fridge for 48 hours.
  3. Preheat the oven to 180 °C (350 °F).
  4. Place the turkey on a roasting pan, breast side up.
  5. Brush with melted butter.
  6. Add the shallot, garlic, and poultry stock (or water).
  7. Roast in the oven approximately 3 hours (or until internal temperature taken at the thighs reads 82 °C (180 °F)).
  8. During the last 30 minutes, baste the turkey with honey or maple syrup.
  9. Remove the turkey from the roasting pan and keep warm.
  10. Set the pan drippings aside.


  1. Remove the fat from the pan drippings.
  2. Using an immersion blender, puree the garlic, shallots, and pan drippings.
  3. Season. 
Availability in stores