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Perfect Garlic Herb Butter Roasted Turkey: Easy Thanksgiving Recipe

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This garlic herb butter roasted turkey is incredibly juicy and flavorful, thanks to a simple compound butter slathered under the skin and all over the outside. No brining required, just good butter and good timing for a perfect Thanksgiving centerpiece.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed if frozen, giblets and neck removed
  • 1 cup unsalted butter, softened to room temperature
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh parsley, chopped (optional)
  • 2 teaspoons kosher salt, plus more for seasoning the cavity
  • 1 teaspoon black pepper, freshly ground
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 sprigs fresh rosemary, for the cavity
  • 4 sprigs fresh thyme, for the cavity
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 2 cups turkey or chicken stock, preferably low-sodium
  • Salt and pepper, to taste
  • 1 tablespoon heavy cream or butter (optional, for extra richness)

Instructions

  1. Take the turkey out of the refrigerator 1 hour before roasting. Remove giblets and neck. Pat the turkey completely dry with paper towels, inside and out.
  2. In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, parsley (if using), salt, and pepper. Mash together with a fork until well combined into a soft paste.
  3. Using your fingers, gently loosen the skin over the turkey breast. Slide about half of the herb butter under the skin, spreading evenly over each breast lobe. Rub the remaining butter all over the outside of the turkey. Season the cavity generously with salt and pepper, then stuff with lemon halves, onion quarters, and fresh herb sprigs.
  4. Tuck the wing tips under the turkey’s back. Tie the legs together with kitchen twine at the ankles.
  5. Preheat oven to 425°F (220°C). Place turkey breast-side up on a rack in a roasting pan. Pour 1 cup of stock into the bottom of the pan. Roast at 425°F for 30 minutes.
  6. Reduce oven temperature to 350°F (175°C). Continue roasting for about 2 to 2.5 hours (13 minutes per pound), basting with pan juices every 45 minutes. If skin browns too quickly, tent loosely with aluminum foil.
  7. Check for doneness: Insert a meat thermometer into the thickest part of the thigh (avoiding bone) – it should read 165°F (74°C). The breast should read 160°F (71°C).
  8. Transfer turkey to a cutting board or platter. Let rest for at least 20-30 minutes before carving.
  9. While turkey rests, make pan gravy: Pour pan drippings through a fine-mesh strainer into a fat separator. Spoon off fat. Place roasting pan on stovetop over medium heat. Add reserved fat (or butter) and whisk in flour. Cook for 2 minutes, stirring constantly. Slowly pour in defatted drippings and stock, whisking continuously. Bring to a simmer and cook for 5 minutes until thickened. Season with salt and pepper. Add cream or butter if desired.

Notes

Dry the turkey thoroughly for crispy skin. Don’t skip the resting time – it ensures moist meat. Use a meat thermometer, not the pop-up timer. Let butter soften properly for easy spreading. Baste efficiently to avoid heat loss. If you don’t have a roasting rack, use a makeshift rack of carrots and celery stalks.

Nutrition

Keywords: roasted turkey, garlic herb butter turkey, Thanksgiving turkey, juicy turkey, easy turkey recipe, holiday turkey, herb butter turkey

Find it online: https://cookdella.com/perfect-garlic-herb-butter-roasted-turkey-easy-thanksgiving-recipe/