Description
This Garlic Butter Roasted Turkey recipe delivers a beautifully golden and flavorful turkey perfect for Thanksgiving or any festive occasion. Infused with fragrant fresh herbs and garlic butter, this moist and tender turkey is roasted atop a bed of aromatic vegetables to enhance its savory depth.
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
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 Oven: Preheat your oven to 325°F (163°C) to prepare for slow and even roasting of the turkey.
- Prepare Turkey Cavity: Remove the giblets from the turkey’s 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, and fresh rosemary, thyme, and sage to infuse the meat with aromatic flavors.
- Make Herb Butter: In a mixing bowl, combine the unsalted butter, minced garlic, finely chopped rosemary and thyme, and salt and black pepper to taste. Mix thoroughly to create a fragrant herb butter.
- Apply Herb Butter to Turkey: Carefully separate the skin from the turkey breast by sliding your fingers or a spoon between the skin and the meat without tearing. Spread a generous amount of herb butter beneath the skin over the breast to keep it moist and flavorful. Then, evenly spread the remaining butter over the outside of the turkey. Season the exterior with additional salt and black pepper.
- Prepare Roasting Bed: Place the quartered onion, chopped celery, and chopped carrots in the bottom of a roasting pan to serve as a flavorful bed for the turkey and to add moisture during roasting.
- Roast Turkey: Position the prepared turkey on top of the bed of vegetables in the roasting pan. Cover loosely with aluminum foil and place in the preheated oven. Roast until the internal temperature reaches 160°F in the thickest part of the thigh, approximately 3 hours, depending on turkey size. In the last 30 minutes, remove the foil to allow the skin to brown beautifully.
- Rest Turkey: Remove the turkey from the oven, tent it with foil, and rest for at least 30 minutes. Resting redistributes the juices, ensuring a moist and flavorful result.
- Carve and Serve: Carve the turkey carefully and serve it alongside your favorite Thanksgiving side dishes for a delicious meal.
Notes
- Purchase approximately 1.5 pounds of turkey per guest; for 8 people, a 12-pound turkey is recommended.
- Take your time loosening the skin over the breast for the herb butter to avoid tearing.
- Allow ample time for the turkey to thaw fully in the refrigerator before cooking; this can take multiple days.
- Rest the turkey before carving to maximize juiciness.
- To store leftovers, cool and carve meat into an airtight container; refrigerate for 3 to 4 days.
- To freeze, store meat in airtight, freezer-safe containers for up to 6 months.
- Reheat leftovers in the microwave covered with a damp paper towel to retain moisture.
Nutrition
- Serving Size: 1/12th of a 15 lb turkey (about 8 oz cooked meat)
- Calories: 400
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 38 g
- Cholesterol: 125 mg
