Garlic Herb Butter Roasted Thanksgiving Turkey Recipe

Introduction

This garlic Thanksgiving turkey recipe promises juicy, flavorful meat infused with fresh herbs and rich garlic butter. It’s a straightforward way to elevate your holiday centerpiece with classic, comforting flavors and a golden, crispy skin.

Ingredients

• 1 turkey (12 to 18 lb, fully thawed)
• 1 onion, peeled and cut into quarters
• 1 lemon, cut into quarters
• 1 to 2 sprigs fresh rosemary
• 1 to 2 sprigs fresh thyme
• 1 to 2 sprigs fresh sage
• Kosher salt, as needed
• Fresh ground black pepper, as needed
• 3/4 cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 onion, peeled and quartered (for roasting vegetables)
• 3 ribs celery, roughly chopped
• 2 carrots, roughly chopped

Instructions

1. Step 1: Remove the turkey from the fridge and let it come to room temperature for 1 hour. Remove giblets from the cavity. Meanwhile, preheat the oven to 325°F (160°C). Pat the turkey dry with paper towels and generously season the cavity with kosher salt and fresh ground black pepper. Stuff the cavity with quartered onion, quartered lemon, and sprigs of rosemary, thyme, and sage. Avoid overfilling the cavity to allow proper airflow.
2. Step 2: In a small bowl, combine softened butter, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, chopped rosemary, and chopped thyme. Mix well to create a flavorful herb butter.
3. Step 3: Gently loosen the turkey skin by sliding your fingers underneath, being careful not to tear it. Rub about one-third of the herb butter between the skin and the turkey breasts. Then, rub the remaining herb butter all over the outside of the turkey, massaging it in for enhanced flavor and a golden finish.
4. Step 4: Place quartered onion, chopped celery, and carrots in the bottom of a large roasting pan to create a flavorful bed and elevate the turkey if you lack a roasting rack. Position the stuffed and buttered turkey on top, breast side up, and tuck the wing tips underneath to prevent burning.
5. Step 5: Roast the turkey in the preheated oven for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F in the thickest part of the thigh or breast. If the skin browns too quickly after about 75% of the cooking time, loosely tent with aluminum foil. The turkey will continue cooking after removal to reach the final 165°F during resting.
6. Step 6: Let the turkey rest covered with aluminum foil for 30 minutes to allow juices to redistribute. Carve and serve, reserving pan juices for gravy. Resting is key for juicy, flavorful meat and easier carving.

Tips & Variations

• For extra aromatic flavor, add a few garlic cloves inside the turkey cavity along with the herbs and lemon.
• If fresh herbs aren’t available, use 1 teaspoon each of dried rosemary, thyme, and sage in the butter mixture instead.
• Use a meat thermometer to ensure perfect doneness without drying out the turkey.
• Try basting the turkey occasionally with pan juices after the first hour for even richer flavor and moisture.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To reheat, cover the turkey slices with foil and warm in a 325°F (160°C) oven until heated through, or microwave in short bursts to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the herb butter ahead of time?

Yes, you can make the herb butter up to 2 days in advance and keep it refrigerated. Bring it to room temperature before applying to the turkey for easier spreading.

Is it necessary to let the turkey rest after roasting?

Resting is important because it allows the juices to redistribute within the meat, resulting in juicier and more flavorful slices. Skipping this step can make the turkey dry and harder to carve.

Garlic Herb Butter Roasted Thanksgiving Turkey Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Garlic Thanksgiving Turkey recipe features a beautifully roasted whole turkey infused with garlic and fresh herbs, delivering moist, flavorful meat perfect for your holiday feast. The turkey is seasoned inside and out with a delicious herb butter and roasted on a bed of aromatic vegetables to enhance the drippings for a rich gravy.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 3 to 4.5 hours (based on 12 to 18 lb turkey, approx. 15 minutes per pound)
• Total Time: 4 to 5 hours including resting
• Yield: 8 to 12 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the turkey and stuffing:

• 1 turkey (12 to 18 lb, fully thawed)
• 1 onion, peeled and cut into quarters
• 1 lemon, cut into quarters
• 1 to 2 sprigs fresh rosemary
• 1 to 2 sprigs fresh thyme
• 1 to 2 sprigs fresh sage
• Kosher salt, as needed
• Fresh ground black pepper, as needed

For the herb butter:

• 3/4 cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

For the roasting vegetables:

• 1 onion, peeled and quartered
• 3 ribs celery, roughly chopped
• 2 carrots, roughly chopped

Instructions

1. Bring turkey to room temperature: Remove the turkey from the refrigerator and let it sit for 1 hour before roasting to ensure even cooking. Remove the giblets from the cavity.
2. Preheat the oven and season cavity: Preheat your oven to 325°F (160°C). Pat the turkey dry with paper towels, then generously season the inside of the cavity with kosher salt and fresh ground black pepper. Stuff the cavity with the quartered onion, quartered lemon, and sprigs of fresh rosemary, thyme, and sage without overfilling to allow airflow.
3. Prepare herb butter: In a small bowl, mix softened unsalted butter, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped fresh rosemary, and chopped fresh thyme until combined to create a flavorful herb butter.
4. Apply herb butter under and on skin: Gently loosen the skin from the turkey breasts by sliding your fingers underneath, being careful not to tear it. Rub about one-third of the herb butter between the skin and the breast meat. Then rub the remaining herb butter all over the outside of the turkey for flavor and a golden finish, massaging it in well.
5. Prepare roasting pan and position turkey: Place the quartered onion, chopped celery, and chopped carrots in the bottom of a large roasting pan. Lay the stuffed and buttered turkey breast side up on top of the vegetables. Tuck the wing tips underneath the bird to prevent burning.
6. Roast the turkey: Roast the turkey in the preheated oven for approximately 15 minutes per pound. Monitor the turkey after about 75% of the cooking time; if the skin browns too quickly, tent it loosely with aluminum foil. Roast until the internal temperature reaches 158°-160°F in the thickest part of the thigh or breast. The turkey will reach the safe final temperature of 165°F during resting.
7. Rest and serve: Remove the turkey from the oven and cover loosely with foil. Let it rest for 30 minutes to allow the juices to redistribute for moist, flavorful meat. Carve and serve, saving the pan juices for gravy if desired.

Notes

• Allowing the turkey to come to room temperature ensures more even cooking.
• Using fresh herbs in the cavity and herb butter boosts flavor considerably.
• Sliding the herb butter under the skin adds moisture and depth of flavor to the breast meat.
• Roasting on vegetables elevates the bird and creates flavorful drippings for gravy.
• Tenting the turkey with foil during roasting prevents over-browning without losing heat.
• Resting the turkey after roasting is crucial for juicy slices and easier carving.
• Use a meat thermometer to accurately check doneness for safe and perfect results.

Keywords: Thanksgiving turkey, garlic turkey, roasted turkey, holiday turkey recipe, herb butter turkey, Thanksgiving main dish