If you’re on the hunt for a show-stopping centerpiece that’s bursting with flavor and guaranteed to impress, look no further than this Garlic Butter Roasted Turkey Recipe. I absolutely love how this recipe takes an ordinary turkey and turns it into something incredibly rich, moist, and aromatic with a simple garlic herb butter. Whether you’re prepping for a family holiday or a cozy Sunday dinner, this recipe will have everyone asking for seconds. Stick with me, and I’ll guide you through every step so your turkey turns out gorgeous and juicy every single time.
Why You’ll Love This Recipe
- Rich Garlic Herb Flavor: The garlic butter infused under the skin keeps the meat bursting with savory, fresh herb goodness.
- Juicy and Moist Every Time: Roasting on a veggie bed and letting it rest locks in all the natural juices.
- Perfect Golden Brown Skin: Removing the foil near the end gives you that beautiful, crispy finish we all crave.
- Simple Ingredients, Big Impact: With just a handful of fresh herbs and butter, you get restaurant-quality turkey at home.
Ingredients You’ll Need
The magic of this Garlic Butter Roasted Turkey Recipe lies in a few quality ingredients that work harmoniously to create layers of flavor. Fresh herbs are key — they bring a brightness that balances the rich butter and garlic. When shopping, look for firm, fresh herbs and don’t skimp on good-quality butter; it really makes a difference in flavor and texture.
- Turkey: Aim for a fresh or fully thawed whole bird between 12 to 18 pounds for optimal roasting.
- Onion: A whole peeled and quartered onion packs in flavor inside the cavity and under the bird.
- Lemon: Fresh lemon wedges bring a subtle citrus zing that brightens the turkey’s flavor.
- Fresh Rosemary: Adds a fragrant piney aroma that’s perfect with poultry.
- Fresh Thyme: Offers earthy flavor that complements the garlic butter beautifully.
- Fresh Sage: Classic turkey herb with a slightly peppery, warm taste.
- Kosher Salt & Black Pepper: For seasoning the bird inside and out; essential for flavor and crust.
- Unsalted Butter: Room temperature butter is key for mixing in herbs and into the bird skin.
- Garlic: Minced garlic gives that irresistible punch of savory goodness.
- Celery: Provides moisture and flavor beneath the bird while roasting.
- Carrots: Add slight sweetness and create a natural roasting rack for even cooking.
Variations
One of my favorite things about this Garlic Butter Roasted Turkey Recipe is how easy it is to tweak for your taste or dietary needs. You can play around with the herbs or add a little heat depending on what your family likes. Personalizing it makes the process even more enjoyable, and you may discover your own signature turkey after just one try!
- Herb Swap: I once swapped thyme and rosemary for oregano and basil for a Mediterranean spin – it was a tasty surprise!
- Dairy-Free: Use dairy-free butter or coconut oil if you’re avoiding dairy, and the garlic herb combo still shines through.
- Spicy Kick: Add a pinch of cayenne or smoked paprika to the butter mix for a subtle, warming spice.
- Brining Option: For extra juiciness, try a simple saltwater brine overnight before starting the recipe.
How to Make Garlic Butter Roasted Turkey Recipe
Step 1: Prep Your Turkey Like a Pro
First off, preheat your oven to 325°F (163°C). Then, take your turkey out and remove those giblets from the cavity – save them for gravy if you want! Pat the turkey dry inside and out with paper towels; dry skin crisps up so much better. Season the inside of the bird liberally with kosher salt and black pepper, and stuff it with the quartered onion, lemon wedges, and fresh herb sprigs. This builds a flavorful base that steams the bird from the inside during roasting.
Step 2: Whip Up That Garlic Herb Butter
In a bowl, mix the room-temperature unsalted butter with minced garlic, chopped rosemary, and thyme, plus a pinch of salt and black pepper. I love using softened butter here because it spreads easily under the skin without tearing it. Speaking of which, take your time gently sliding your fingers or a spoon between the skin and breast meat—avoid ripping! Coat the breast meat evenly with a generous amount of this luscious herb butter. Then rub the rest all over the outside of the turkey. This double dose of butter means juicy meat and crispy, flavorful skin.
Step 3: Create a Flavorful Roasting Bed
Scatter chopped onions, celery, and carrots in the bottom of your roasting pan. This veggie bed not only elevates the bird for better air circulation and even cooking but also infuses the pan drippings with delicious savory flavors — perfect for gravy later.
Step 4: Roast Low and Slow
Place the buttered, stuffed turkey on top of your veggie bed. Loosely cover the entire bird with aluminum foil to prevent over-browning. Roast in your preheated oven, allowing about 13-15 minutes per pound as a guideline. What I’ve learned is always to rely on a meat thermometer rather than the clock: when the thickest part of the thigh hits 160°F, it’s almost time. Remove the foil during the last 30 minutes so the skin can brown beautifully. The turkey will continue to cook slightly after you pull it out.
Step 5: Let It Rest and Carve
Don’t rush this part — tent the turkey loosely with foil and let it rest for at least 30 minutes. This resting period is the secret to super juicy slices because it lets the juices redistribute throughout the meat instead of running out when you carve. From personal experience, skipping this step is a rookie mistake that I’m glad I learned to avoid!
Pro Tips for Making Garlic Butter Roasted Turkey Recipe
- Slow Skin Separation: When slipping butter under the skin, go slow and gentle—patience preserves the skin’s integrity and prevents tearing.
- Use a Meat Thermometer: Trust your thermometer over cooking times; every turkey varies and it ensures perfectly cooked meat.
- Veggie Bed Magic: Using a bed of veggies lifts the bird and flavors the drippings for your gravy—don’t skip it!
- Rest Before Carving: Rest the turkey at least 30 minutes after roasting so the juices redistribute, resulting in tender, moist slices.
How to Serve Garlic Butter Roasted Turkey Recipe
Garnishes
I love to garnish this turkey with a few fresh sprigs of rosemary, thyme, and even sliced lemon wedges on the platter. It adds a lovely fresh look and subtle aroma that gets everyone excited before the first bite.
Side Dishes
Pair this garlic butter roasted turkey with classic mashed potatoes, roasted Brussels sprouts, cranberry sauce, and my favorite buttery dinner rolls. These sides complement the rich flavors perfectly and round out a hearty, satisfying meal.
Creative Ways to Present
For special occasions, I sometimes serve the carved turkey on a large wooden board surrounded by fresh herbs, bowls of homemade gravy, and bright pomegranate seeds for a festive pop of color. It brings a rustic yet elegant vibe that guests love.
Make Ahead and Storage
Storing Leftovers
After your feast, I recommend letting the turkey cool down to room temperature before carving and storing leftovers. Carve as much meat off the bones as you like, then store in an airtight container in the fridge. I’ve found turkey keeps well for up to 3-4 days this way—perfect for quick sandwiches or salads the next day.
Freezing
If you don’t think you’ll use the leftovers soon, freezing them is a lifesaver. Just portion the meat into freezer-safe bags or containers, squeeze out excess air, and label with the date. Frozen turkey stays great up to 6 months—just thaw overnight in the fridge before reheating.
Reheating
When reheating, I often pop turkey slices in the microwave, covering them with a damp paper towel. This little trick traps moisture, so the meat stays juicy and doesn’t dry out — a simple hack that’s saved me many times!
FAQs
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Can I prepare the garlic butter in advance for this Garlic Butter Roasted Turkey Recipe?
Absolutely! Making the garlic herb butter a day ahead lets the flavors meld even more, and it’s a great time saver on roast day. Just keep it covered in the fridge and bring to room temperature before spreading under the skin and on the turkey.
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What’s the best way to thaw a frozen turkey before roasting?
Patience is key! The safest method is thawing your turkey in the refrigerator—allow about 24 hours for every 4 to 5 pounds. For a 12-pound turkey, plan on 3 days. This keeps the bird at a safe temperature and ensures even thawing without risking bacterial growth.
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How do I avoid dry turkey breast with this recipe?
Using garlic herb butter under the skin is the biggest game changer—it bastes the breast from the inside as it cooks. Also, roasting at a moderate temperature and letting the turkey rest before carving lock in the moisture, so you get tender, juicy slices every time.
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Can I make this recipe with turkey parts instead of a whole bird?
Yes! You can adapt this recipe for turkey breasts or thighs. Just adjust the cooking time—turkey parts generally roast faster than a whole bird—and still spread the herb butter generously under the skin for flavor and moisture.
Final Thoughts
This Garlic Butter Roasted Turkey Recipe has quickly become one of my go-to dishes for holidays and special occasions. It’s straightforward, uses simple ingredients, and rewards you with a bird so succulent and flavorful that your family will be begging for leftovers. Give this a try next time you’re roasting a turkey—you’ll feel like you’ve unlocked a secret culinary skill, and I promise it’ll become a favorite in your recipe box too.
Print
Garlic Butter Roasted Turkey Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Garlic Butter Roasted Turkey recipe offers a perfectly moist and flavorful centerpiece for your holiday table. Infused with fresh herbs and garlic butter both under the skin and on the exterior, this roast turkey is tender, juicy, and beautifully golden-brown. A savory bed of aromatic vegetables provides a delicious base while roasting, ensuring rich flavors throughout. Ideal for Thanksgiving or any festive gathering, this step-by-step guide ensures a flawless roast turkey every time.
Ingredients
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, to taste
- Black pepper, to taste
For the Herb Butter:
- 1 cup unsalted butter, room temperature
- 7 cloves garlic, minced
- Salt, to taste
- 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 Oven: Preheat your oven to 325°F (163°C) to ensure the turkey cooks evenly and thoroughly.
- Prepare Turkey Cavity: Remove the giblets from the turkey’s cavity and pat the turkey dry with paper towels. Season the inside with kosher salt and black pepper, then stuff it with the quartered onion, lemon, and fresh rosemary, thyme, and sage sprigs to infuse flavor from within.
- Make Herb Butter: In a mixing bowl, combine the room temperature unsalted butter with minced garlic, finely chopped rosemary and thyme, and season with salt and black pepper. Mix thoroughly until well blended.
- Apply Herb Butter Under Skin: Gently separate the skin from the turkey breast by sliding your fingers or a spoon between the skin and meat without tearing. Spread a generous amount of the herb butter beneath the skin over the breast meat to keep it moist and flavorful during cooking.
- Butter the Exterior: Spread the remaining herb butter all over the outside of the turkey. Season the outside generously with additional kosher salt and black pepper to enhance the crust flavor.
- Prepare Roasting Bed: Place the quartered onion, chopped celery, and chopped carrots in the bottom of a roasting pan. This vegetable bed will add moisture and a depth of flavor to the turkey drippings.
- Roast the Turkey: Set the turkey on top of the vegetables in the roasting pan. Loosely cover the turkey with aluminum foil to prevent over-browning early on. Roast in the preheated oven until the internal temperature in the thickest part of the thigh reaches 160°F. Remove the foil during the final 30 minutes to allow the skin to brown golden and crispy. This typically takes about 3 hours for a 12 to 18 pound bird but varies with size.
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Allow it to rest for at least 30 minutes. Resting lets the juices redistribute, making the meat moist and tender.
- Carve and Serve: Carve the turkey and serve it alongside your favorite Thanksgiving or holiday side dishes.
Notes
- Plan for 1.5 pounds of turkey per guest; for 8 people, a 12-pound turkey is recommended.
- Be patient and gentle when loosening the skin to apply the compound herb butter to avoid tearing.
- Allow several days for a frozen turkey to thaw fully in the refrigerator before cooking.
- Rest the turkey before carving to ensure juicy meat.
- To store leftovers, cool the meat, carve, and refrigerate in airtight containers for 3 to 4 days.
- Freeze leftover turkey meat in airtight containers or bags for up to 6 months.
- Reheat leftovers in the microwave covered with a damp paper towel to retain moisture.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 340
- Sugar: 0.5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 32 g
- Cholesterol: 110 mg
