Salt-Rubbed Roast Turkey

Name: Salt-Rubbed Roast Turkey
Prep time: 20 min
Cook time: 180 min
Total time: 230 min
Yield: 10 servings
Cuisine: Canadian
Ingredients: 1 whole turkey (about 5 to 6 kg (11 to 13 lbs), thawed if frozen); 1/2 cup kosher salt; 1 tablespoon black pepper (freshly ground); 1 tablespoon paprika; 2 tablespoons olive oil; 1 large onion (quartered); 1 whole lemon (halved); 1 bunch fresh thyme

230 min 10 servings Medium

All Recipes

Juicy and flavourful salt-rubbed roast turkey with crispy skin, perfect for any special occasion.

Prep

20 min

Cook

180 min

Total

230 min

Servings

Difficulty

Medium

Roasting a turkey can be a daunting task, but with the right techniques, you can achieve a perfectly cooked, juicy, and flavourful bird every time. This salt-rubbed roast turkey uses a simple salt rub to enhance the natural flavours of the turkey, resulting in a crispy skin and tender meat. Whether it's for a holiday feast or a special family gathering, this roast turkey recipe is sure to impress your guests. With a few simple steps and some patience, you'll be carving up a perfectly roasted turkey in no time.

Instructions

Prepare the turkey

Remove the turkey from the fridge and let it sit at room temperature for 30 minutes before cooking. Pat dry with paper towels.

Pro tip: A dry turkey skin helps achieve a crispy finish.

Apply the salt rub

Mix kosher salt, black pepper, and paprika in a bowl. Rub the mixture all over the turkey, including the cavity. If desired, stuff the cavity with onion, lemon, and thyme.

Pro tip: Be generous with the salt rub for maximum flavour.

Preheat the oven

Preheat your oven to 325°F (165°C).

Roast the turkey

Place the turkey on a rack in a roasting pan. Drizzle olive oil over the top. Roast in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.

Pro tip: Cover the turkey loosely with foil if it browns too quickly.

Check for doneness

Use a meat thermometer to check the internal temperature. Ensure it reads 165°F (74°C) at the thickest parts.

Pro tip: Avoid touching bone with the thermometer for an accurate reading.

Rest the turkey

Remove the turkey from the oven and let it rest for 30 minutes before carving.

Pro tip: Resting allows juices to redistribute, keeping the meat moist.

💡

Tips & Tricks

Ensure the turkey is completely thawed before starting.
Use a meat thermometer to check the turkey's internal temperature.
Let the turkey rest before carving to retain its juices.
Season the cavity of the turkey for extra flavour.

Frequently Asked Questions

cuisson dinde

Roast the turkey at 325°F (165°C) for about 3 hours until the internal temperature reaches 165°F (74°C).

How do I know when the turkey is done?

Use a meat thermometer to check for an internal temperature of 165°F (74°C) at the thickest part of the breast and thigh.

Should I cover the turkey while roasting?

Cover the turkey loosely with foil if it begins to brown too quickly.

How long should the turkey rest after cooking?

Let the turkey rest for at least 30 minutes before carving.

Can I stuff the turkey?

Yes, you can stuff the cavity with onion, lemon, and thyme for added flavour.

Serving Suggestions

Allow the turkey to rest for at least 20 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is moist and delicious. Pair this salt-rubbed roast turkey with classic sides like mashed potatoes, cranberry sauce, and steamed green beans. Leftovers can be stored in the refrigerator for up to three days or frozen for later use.

Nutrition per serving

450

Calories

62g

Protein

21g

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