Description
This Garlic Butter Roasted Turkey recipe produces a succulent, flavorful centerpiece perfect for Thanksgiving or any festive gathering. The turkey is generously seasoned and stuffed with fresh aromatics, then slathered with a fragrant herb garlic butter under the skin and on the surface. Roasting it slowly on a bed of vegetables ensures a moist, tender bird with a beautiful golden-brown crust.
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 Vegetable Bed:
- 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 prepare for roasting the turkey evenly.
- Prepare Turkey Cavity: Remove the giblets from inside the turkey and pat the bird dry thoroughly with paper towels to ensure a crispy skin. Season the inside cavity generously with kosher salt and black pepper. Stuff the cavity with the quartered onion, lemon, and fresh herb sprigs (rosemary, thyme, and sage) to infuse aroma and flavor.
- Make Herb Butter: In a mixing bowl, combine the softened unsalted butter with minced garlic, finely chopped rosemary, finely chopped thyme, and salt and black pepper to taste. Mix thoroughly until well combined into a fragrant herb butter.
- Apply Herb Butter Under Skin: Gently separate the skin from the turkey breast by sliding your fingers or a spoon carefully between the skin and the meat, working slowly to avoid tears. Spread a generous amount of the herb butter directly under the skin over the breast meat. This ensures the meat stays moist and infused with flavor while roasting.
- Butter the Exterior: Spread the remaining herb butter evenly over the entire outside of the turkey. Season the exterior again with additional salt and black pepper to enhance flavor.
- Prepare Vegetable Bed: Arrange the quartered onion, chopped celery, and chopped carrots in the bottom of a roasting pan. This vegetable bed adds flavor and helps keep the turkey elevated for even cooking.
- Roast the Turkey: Place the prepared turkey on top of the vegetable bed in the roasting pan. Loosely cover the turkey with aluminum foil to prevent over-browning early on. Transfer it to the preheated oven and roast until the internal temperature reaches 160°F (71°C) at the thickest part of the thigh, approximately 3 hours depending on the bird size. Remove the foil during the final 30 minutes to allow the skin to develop a golden-brown, crispy crust.
- Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for at least 30 minutes to allow the juices to redistribute throughout the meat, ensuring a moist and tender final result.
- Carve and Serve: After resting, carve the turkey into portions and serve alongside your favorite Thanksgiving or holiday side dishes to complete your festive meal.
Notes
- Plan for 1.5 pounds of turkey per guest to ensure ample servings; for 8 people, a 12-pound turkey is ideal.
- Take your time gently loosening the skin over the breast to avoid tearing when applying the compound butter.
- Allow several days for a frozen turkey to fully thaw in the refrigerator before cooking.
- Resting the turkey before carving is crucial for juicy, flavorful meat.
- To store leftovers, carve meat from bones and refrigerate in an airtight container for up to 3–4 days.
- For freezing, place leftovers in freezer-safe airtight containers or bags for up to 6 months.
- Reheat leftover turkey in the microwave covered with a damp paper towel to retain moisture.
Nutrition
- Serving Size: 1 serving (approximately 6 ounces cooked turkey with skin)
- Calories: 420
- Sugar: 0.5g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 38g
- Cholesterol: 115mg
