Description
This Garlic Herb Butter Turkey recipe delivers a juicy, flavorful turkey with a crispy, golden skin infused with fragrant herbs and garlic butter. Perfect for Thanksgiving or any special dinner, the turkey is seasoned inside and out, roasted slowly, and finished at a high temperature for a beautifully browned crust. The result is a tender, aromatic turkey with a savory blend of fresh herbs like sage, rosemary, thyme, and parsley.
Ingredients
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, 2-3 stems
- Fresh rosemary, 2-3 stems
- Fresh thyme, 2-3 stems
- Fresh parsley, 2-3 stems
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garlic Herb Butter
- 8 tablespoons butter (1 stick), softened, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon minced sage
- 1 tablespoon chopped parsley
- 1 teaspoon minced rosemary
- 1 teaspoon minced thyme leaves
Instructions
- Preheat and Prepare Turkey: Preheat your oven to 325°F (163°C). Remove the neck and giblets from the turkey. Pat the turkey dry thoroughly inside and out using paper towels. Season the inside cavity liberally with kosher salt and freshly ground black pepper to enhance flavor.
- Stuff the Turkey Cavity: Place the turkey breast side up on a roasting rack set inside a large roasting pan. Fill the turkey cavity with onion wedges, halved garlic head, lemon wedges, orange wedges, and 2-3 stems each of fresh sage, rosemary, thyme, and parsley to infuse the meat with aromatic flavors while roasting.
- Prepare Garlic Herb Butter: In a bowl, combine 4 tablespoons of softened butter with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, minced garlic paste, minced sage, chopped parsley, minced rosemary, and minced thyme. Mix well until all ingredients are incorporated.
- Apply Garlic Herb Butter Under the Skin: Carefully loosen the skin from the turkey breast and legs without tearing. Gently spread the garlic herb butter mixture under the skin, ensuring the meat is coated for maximum flavor penetration.
- Secure Turkey and Season Exterior: 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. Optionally, use cooking twine to truss the legs for even cooking. Spread the remaining 4 tablespoons of softened butter all over the outside of the turkey, then season liberally with kosher salt and freshly ground black pepper.
- Roast the Turkey: Place the roasting pan with the prepared turkey in the preheated oven. Roast at 325°F (163°C) for approximately 2 hours. After 2 hours, 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 the bird. Begin checking for doneness at the 2-hour mark.
- Check for Doneness: Use a meat thermometer to check internal temperatures. The turkey breast is done when it reaches 165°F (74°C) and the thigh meat should register between 170-175°F (77-79°C) for safe and perfect doneness.
- Rest the Turkey: Remove the turkey from the oven and allow it to rest for 45 minutes to 1 hour before carving. Resting helps the juices redistribute, resulting in moist, tender meat.
Notes
- Ensure the turkey is fully thawed before cooking for even roasting.
- Use a roasting rack to elevate the turkey, allowing heat to circulate for even cooking.
- Loosening the skin carefully is crucial to avoid tearing and to allow the butter to flavor the meat directly.
- Resting the turkey after roasting ensures juicy meat and easier carving.
- Check internal temperature with a reliable meat thermometer for food safety.
- If you prefer, truss the turkey with kitchen twine to keep it compact and cook evenly.