Description
This Garlic Butter Roasted Turkey is a classic holiday main dish perfect for Thanksgiving or any festive gathering. The turkey is seasoned with fresh herbs and loaded with a garlic herb butter spread under the skin for moist, flavorful meat. Roasted atop a bed of aromatic vegetables, this recipe ensures a golden-brown, juicy turkey with a deliciously crispy skin.
Ingredients
Scale
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
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
Vegetables for Roasting
- 1 onion, peeled and quartered
- 3 ribs celery, roughly chopped
- 3 carrots, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it is ready for roasting the turkey to perfection.
- Prepare Turkey Cavity: Remove the giblets from the turkey cavity and pat the turkey dry with paper towels. Season the inside generously with kosher salt and black pepper. Stuff the cavity with the quartered onion, lemon wedges, and fresh rosemary, thyme, and sage sprigs for infused flavor.
- Make Herb Butter: In a mixing bowl, combine the room temperature unsalted butter, minced garlic, finely chopped rosemary and thyme, plus salt and black pepper to taste. Mix thoroughly to create a fragrant and flavorful herb butter.
- Apply Herb Butter Under Skin: Gently and carefully separate the turkey skin from the breast meat by sliding your fingers or a spoon beneath the skin, working slowly to avoid tearing. Spread a generous amount of the herb butter directly under the skin over the breast meat to lock in moisture and flavor.
- Butter the Turkey Surface: Spread the remaining herb butter evenly all over the exterior of the turkey. Season the outside with additional kosher salt and black pepper as per your taste.
- Prepare Roasting Bed: Arrange the quartered onion, chopped celery, and chopped carrots in the bottom of a roasting pan. This vegetable bed will elevate the turkey and provide aromatic flavors during roasting.
- Roast the Turkey: Place the seasoned turkey breast-side up on top of the vegetable bed in the roasting pan. Loosely cover the turkey with aluminum foil. Roast in the preheated oven until the thickest part of the thigh reaches an internal temperature of 160°F (71°C), approximately 3 hours depending on the bird size. During the last 30 minutes, remove the foil to allow the skin to brown to a golden, crispy finish.
- Rest the Turkey: Once done, remove the turkey from the oven and tent it loosely with foil. Allow it to rest for at least 30 minutes so the juices redistribute throughout the meat, resulting in moist and flavorful slices.
- Carve and Serve: After resting, carve the turkey and serve alongside your favorite Thanksgiving or holiday side dishes. Enjoy the rich garlic herb flavor and juicy texture!
Notes
- I recommend purchasing 1.5 pounds of turkey per guest. For 8 people, a 12-pound turkey is ideal.
- Work slowly and carefully to loosen the skin over the breast meat when applying the compound butter to avoid tears.
- It may take multiple days for a 12-18 pound turkey to thaw completely in the refrigerator, so plan ahead accordingly.
- Letting the turkey rest after roasting is essential for juicy, tender meat.
- Storage: Cool leftover turkey, carve the meat from the bones, and store in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: Leftover meat can be frozen in an airtight, freezer-safe container or bag for up to 6 months.
- Reheating: Reheat turkey leftovers in the microwave with a damp paper towel over the meat to retain moisture.
Nutrition
- Serving Size: 1 slice (about 6 oz) cooked turkey
- Calories: 360
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 120 mg
