Roasted turkey - how to make it juicy and tasty

Turkey is a very lean meat. It contains a low level of fat so that after baking can be dry. Moreover turkey breasts are very large which may result in their center as tasteless. To prevent this, we can:

  • insert meat into the brine day before (tablespoon of salt per liter of water)
  • bake 70 minutes at 200°C for each kg (that is, as we have one breast 2,5kg we have to bake it less than 3 hours. If you have two breasts as I did not increase the time up to 6 hours just bake it the same time (breasts are arranged next to each other)
  • Pull the skin on the turkey breast and attach it to the meat using toothpicks. The skin will prevent the drying out of meat.
  • Rub the turkey before roasting with spices eg. Hot peppers and pepper or garlic and lemon or any kind of marinade.


  • turkey breast with skin 2x2,5kg
  • 2 lemons
  • head of garlic
  • pepper
  • 4 tablespoons of salt
  • 4 liters of water


Put the turkey in to the brine day before roasting. The next day, drain the water, dry the meat and rub it with crushed garlic, lemon zest and pepper. Attach toothpicks to the skin and meat so that it does not dried out during baking. Remember, the skin shrinks during baking so you should be done this very carefully. Put in the preheated oven (200°C) for 3 hours. If the meat is too much scorch cover them with aluminum foil.

After baking, let stand the meat for about half an hour. If you start to cut immediately after baking, the meat will be throb to pieces - not what we want.
Additionally, you can prepare the sauce with the juices that leaked from the meat by adding corn flour.
I served turkey with cranberry sauce, roasted potatoes, mashed potatoes, carrots and fine beans.

1 comment: