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Best Garlic Herb Butter Roasted Turkey Recipe

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This foolproof roasted turkey recipe delivers incredibly juicy meat and perfectly crispy skin, thanks to a garlic herb butter that gets worked under the skin. Simple, pantry-friendly ingredients and a straightforward method make it ideal for beginners and pros alike.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 8–10 cloves fresh garlic, minced
  • 3 tablespoons fresh rosemary, finely chopped
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper, freshly ground
  • 1 lemon, halved
  • 1 onion, quartered
  • 4–6 sprigs fresh herbs (rosemary, thyme, sage) for the cavity
  • 2 cups low-sodium chicken or turkey broth

Instructions

  1. Prep the turkey (15 minutes before you start): Remove the turkey from its packaging. Take out the giblets and neck from the cavity. Rinse the turkey inside and out with cold water, then pat it completely dry with paper towels.
  2. Make the garlic herb butter (5 minutes): In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and sage. Add the salt and pepper. Mix until evenly combined.
  3. Loosen the skin (10 minutes, be gentle): Using your fingers, gently work your way under the skin of the turkey breast. Start at the neck cavity and slide your hand between the skin and the meat, moving down toward the breast. Do the same on the thighs.
  4. Apply the butter (10 minutes): Take about two-thirds of the garlic herb butter and push it under the loosened skin, spreading it evenly over the breast meat and the thighs. Use the remaining butter to coat the outside of the turkey.
  5. Stuff the cavity and truss (5 minutes): Place the halved lemon, quartered onion, and extra herb sprigs inside the turkey cavity. Tie the legs together with kitchen twine. Tuck the wing tips under the body.
  6. Preheat and prepare the pan (5 minutes): Preheat your oven to 425°F (220°C). Place the roasting rack in the pan. Pour the 2 cups of broth into the bottom of the pan. Place the turkey on the rack, breast side up.
  7. Roast the turkey (2 to 2.5 hours for a 12-14 pound bird): Roast at 425°F (220°C) for 30 minutes. Then reduce the temperature to 350°F (175°C) and continue roasting for about 1.5 to 2 hours more.
  8. Check for doneness (30 seconds): Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. Look for 165°F (74°C). The breast should be around 160°F (71°C). Tent with foil if browning too quickly.
  9. Rest the turkey (20-30 minutes, crucial): Transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for at least 20 minutes, preferably 30.
  10. Carve and serve (5 minutes): Remove the twine and discard the cavity aromatics. Carve the turkey as desired.

Notes

Don’t skip drying the turkey skin thoroughly for crispy skin. Use a thermometer, not a timer, for doneness. Let the butter come to room temperature for easy spreading. Basting is optional; the butter under the skin does the work. Resting is crucial for juicy meat.

Nutrition

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

Find it online: https://islatable.com/best-garlic-herb-butter-roasted-turkey-recipe/