Garlic Herb Butter Roasted Thanksgiving Turkey Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
