Description
This Garlic Butter Roasted Turkey recipe provides a moist, flavorful centerpiece for holiday meals or special family gatherings. Brushed with garlic herb butter and slow-roasted over a bed of aromatic vegetables, the turkey remains tender with a golden-brown, crispy skin. The process involves seasoning, stuffing, and roasting at a moderate oven temperature, ensuring perfectly cooked poultry with juicy and savory meat.
Ingredients
Scale
For the Turkey:
- 12 to 18 pound turkey, fully thawed
- 1 onion, peeled and quartered
- 1 lemon, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- Kosher salt and black pepper, to taste
For the Herb Butter:
- 1 cup unsalted butter, room temperature
- 7 cloves garlic, minced
- Salt and black pepper, to taste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
For the Vegetables Under the Turkey:
- 1 onion, peeled and quartered
- 3 ribs celery, roughly chopped
- 3 carrots, roughly chopped
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to ensure it is fully heated and ready for roasting the turkey.
- Prepare the turkey cavity: Remove the giblets and pat the turkey dry using paper towels. Season the inside of the turkey with kosher salt and black pepper. Stuff the cavity with the quartered onion, lemon, and fresh herbs including rosemary, thyme, and sage to infuse flavor from within.
- Make the herb butter: In a mixing bowl, combine the unsalted butter, minced garlic, finely chopped rosemary, thyme, salt, and black pepper. Mix thoroughly to create a fragrant, seasoned butter.
- Apply the herb butter: Gently separate the skin from the turkey breast by sliding your fingers or a spoon underneath, taking care not to tear the skin. Spread a generous layer of herb butter under the breast skin to keep the meat moist and flavorful. Then, coat the entire outside of the turkey with the remaining herb butter and season with additional salt and pepper as desired.
- Prepare the roasting bed: Lay the quartered onion, chopped celery, and carrots at the bottom of a roasting pan. These vegetables will create a flavorful base and help keep the turkey elevated.
- Roast the turkey: Place the seasoned turkey on top of the vegetable bed. Cover loosely with aluminum foil and put it in the preheated oven. Cook until the internal temperature in the thickest part of the thigh reaches 160°F, about 3 hours depending on turkey size. Remove the foil for the final 30 minutes of cooking to allow the skin to brown beautifully.
- Rest the turkey: Remove the turkey from the oven and tent it with foil. Let it rest for at least 30 minutes to enable the juices to redistribute for moist, tender meat.
- Carve and serve: After resting, carve the turkey and serve it alongside your favorite sides for a delicious holiday or special occasion meal.
Notes
- Purchase about 1.5 pounds of turkey per guest; for 8 people, a 12-pound turkey works well.
- Work slowly and carefully when loosening the skin to apply the herb butter to avoid tearing.
- Plan ahead for thawing; a turkey this size can take several days to defrost in the refrigerator.
- Allow the turkey to rest before carving to keep the meat juicy.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze leftover meat in an airtight container or freezer bag for up to 6 months.
- Reheat leftovers covered with a damp paper towel in the microwave to retain moisture.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 110mg
