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Cozy Garlic Herb Butter Roasted Turkey

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This foolproof roasted turkey is kept incredibly moist and flavorful with a garlic herb compound butter worked under the skin. It’s a cozy, comforting centerpiece perfect for holidays or any special occasion.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds / 5.4–6.4 kg), thawed if frozen
  • 1 cup (2 sticks / 226 grams) unsalted butter, softened
  • 8–10 fresh garlic cloves, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons (36 grams) kosher salt (or 1 tablespoon table salt)
  • 2 teaspoons freshly ground black pepper
  • 1 large lemon, zested and halved
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup (240 ml) chicken or turkey broth

Instructions

  1. Prep the turkey: About an hour before starting, remove turkey from fridge and let sit at room temperature. Remove giblets and neck from cavity. Pat turkey completely dry with paper towels, inside and out. Season cavity generously with salt and pepper.
  2. Make the garlic herb butter: In a medium bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, lemon zest, 1 tablespoon salt, and 1 teaspoon pepper. Mix until evenly distributed. Taste and adjust salt if needed. Set aside at room temperature.
  3. Loosen the skin: Using your fingers, gently loosen the skin over the turkey breast and thighs, starting at the cavity opening. Be careful not to tear the skin.
  4. Apply the butter: Spread about two-thirds of the garlic herb butter under the loosened skin directly onto the breast meat and thighs. Massage it in. Spread remaining butter all over the outside of the turkey, including legs and wings.
  5. Stuff the cavity: Stuff cavity with lemon halves, quartered onion, and a few herb sprigs if available. Tie legs together with kitchen twine. Tuck wing tips under the body.
  6. Prep the pan: Place chopped carrots, celery, and any extra onion pieces in the bottom of the roasting pan. Pour in chicken broth. Place turkey on a rack set over the vegetables.
  7. Roast the turkey: Preheat oven to 425°F (220°C). Roast at this high temperature for 30 minutes. Then, without opening the oven, reduce temperature to 350°F (175°C). Continue roasting for about 2 to 2.5 hours, or until thickest part of thigh reaches 165°F (74°C).
  8. Baste (optional): Every 45 minutes after the initial high-heat roast, baste turkey with pan juices. Do not open oven too often.
  9. Check for doneness: Start checking temperature about 30 minutes before expected finish. Insert thermometer into thickest part of thigh, avoiding bone. It should read 165°F (74°C). Breast should be around 160°F (71°C). If skin browns too quickly, tent loosely with aluminum foil.
  10. Rest the turkey: Transfer turkey to a cutting board and let rest for at least 20-30 minutes before carving. Cover loosely with foil.

Notes

For extra crispy skin, pat turkey dry and leave uncovered in the fridge overnight before roasting. Let butter come to room temperature for easy spreading. Resting the turkey for at least 20-30 minutes is crucial for juicy meat. If using dried herbs, reduce amount by one-third.

Nutrition

Keywords: roasted turkey, garlic herb butter, Thanksgiving turkey, holiday turkey, juicy turkey, crispy skin turkey

Find it online: https://dinadinnertable.com/cozy-garlic-herb-butter-roasted-turkey-the-best-easy-recipe/