Description
This Garlic Herb Butter Thanksgiving Turkey recipe features a perfectly roasted turkey infused with fresh herbs, garlic, and citrus for a flavorful and juicy centerpiece. The bird is seasoned inside and out, stuffed with aromatic vegetables and herbs, and roasted to tender perfection with a garlic herb butter rubbed under the skin and on the surface for rich, savory flavor.
Ingredients
Scale
Turkey and Aromatics
- 14-16 pound turkey (thawed)
- 1 head garlic, sliced in half
- 2 cloves garlic, minced into paste
- 1 medium onion, cut into wedges
- 1 lemon, cut into wedges
- 1 orange, cut into wedges
- Fresh sage (about 6 stems)
- Fresh rosemary (about 6 stems)
- Fresh thyme (about 6 stems)
- Fresh parsley (for butter mixture)
Butter Mixture
- 8 tablespoons (1 stick) butter, softened, divided
- 1 teaspoon kosher salt (for butter)
- 1/2 teaspoon freshly ground black pepper (for butter)
- 1 tablespoon minced fresh sage
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh thyme leaves
Seasoning
- Kosher salt, plenty for inside and outside seasoning
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Turkey: Preheat your oven to 325°F (163°C). Remove the turkey neck and giblets, then pat the turkey dry inside and out thoroughly. Season the inside cavity liberally with kosher salt and freshly ground black pepper.
- Stuff the Turkey: Place the turkey on a roasting rack inside a large roasting pan. Fill the cavity with the onion wedges, halved garlic head, lemon wedges, orange wedges, and 2 to 3 stems each of fresh sage, rosemary, and thyme to infuse flavor from within.
- Make Garlic Herb Butter: In a bowl, combine 4 tablespoons of softened butter with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, the 2 cloves of garlic minced into a paste, 1 tablespoon minced sage, 1 tablespoon chopped parsley, 1 teaspoon minced rosemary, and 1 teaspoon minced thyme leaves. Mix until well combined.
- Apply Butter Under the Skin: Gently loosen the skin from the turkey breast and legs using your fingers, taking care not to tear the skin. Spread the garlic herb butter evenly underneath the skin, ensuring good coverage for maximum flavor and moisture.
- Truss the Turkey: Tuck the wing tips under the turkey body and use the extra skin at the base of the backbone to secure the turkey legs together. Alternatively, use cooking twine to tie the legs if preferred.
- Butter the Turkey Exterior: Spread the remaining 4 tablespoons of softened butter all over the outside of the turkey. Season liberally with kosher salt and freshly ground black pepper, covering all surfaces evenly.
- Roast the Turkey: Roast the turkey in the preheated oven at 325°F for about 2 hours. Then increase the oven temperature to 425°F (218°C) and continue roasting for an additional 30 minutes to 1 hour, depending on the size of your turkey. Begin checking for doneness after 2 hours. The turkey is fully cooked when the breast meat registers 165°F (74°C) and the thigh meat reaches between 170-175°F (77-79°C).
- Rest before Carving: Once fully cooked, remove the turkey from the oven and let it rest for 45 minutes to 1 hour before carving. This resting period allows juices to redistribute and ensures moist, tender meat.
Notes
- Using fresh herbs and citrus inside the cavity enhances the aromatic flavor of the turkey.
- Applying butter under the skin helps to keep the breast meat moist and adds rich flavor.
- Checking the internal temperature with a meat thermometer ensures perfectly cooked turkey without overcooking.
- Resting the bird after roasting is essential for juicy results.
- Cooking times may vary slightly depending on the exact size of the turkey and your oven’s calibration.
- If using cooking twine, make sure to tie legs securely so the turkey cooks evenly.
Nutrition
- Serving Size: 1 slice (approx. 4 oz cooked turkey with skin)
- Calories: 350
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 110 mg
