Print

Juiciest Garlic Herb Butter Turkey – Easy Perfect Thanksgiving Recipe

garlic herb butter turkey - featured image
Print Recipe

This foolproof turkey recipe uses a garlic herb butter massaged under the skin to ensure every bite is moist and flavorful. Perfect for Thanksgiving or any special occasion, it delivers a golden, herb-freckled bird that will have everyone asking for seconds.

Ingredients

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

Instructions

  1. Prep the turkey: Remove the turkey from its packaging. Take out the giblets and neck from the cavities. Pat the turkey completely dry with paper towels, inside and out. Let it sit at room temperature for about 30 minutes.
  2. Make the garlic herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Mix until evenly distributed.
  3. Loosen the skin: Using your hands, gently work your fingers under the turkey skin, starting at the neck cavity and moving down over the breast, thighs, and drumsticks. Be careful not to tear the skin.
  4. Apply the butter: Take about two-thirds of the garlic herb butter and push it under the loosened skin, spreading it evenly over the breast meat, thighs, and drumsticks. Massage the skin from the outside to distribute the butter. Rub the remaining butter all over the outside of the skin.
  5. Season the cavity: Stuff the turkey cavity with the halved lemon, quartered onion, and the extra herb sprigs.
  6. Truss the turkey: Using kitchen twine, tie the legs together at the ankles. Tuck the wing tips under the body of the turkey.
  7. Set up the pan: Place the turkey breast-side up on the rack in your roasting pan. Pour the 2 cups of broth into the bottom of the pan.
  8. Roast: Place the turkey in a preheated 425°F (220°C) oven. Roast for 30 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue roasting. Total cooking time will be about 13-15 minutes per pound for an unstuffed turkey.
  9. Baste (optional): Every 45 minutes or so, baste the turkey with the pan juices.
  10. Check for doneness: About 30 minutes before the estimated end time, start checking the temperature. 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). The juices should run clear when you cut between the leg and thigh.
  11. Rest: Once the turkey hits 165°F, remove it from the oven. Transfer it to a large platter or cutting board and tent it loosely with aluminum foil. Let it rest for at least 30 minutes, and up to 45 minutes.
  12. Carve and serve: After resting, carve the turkey and arrange it on a serving platter. Spoon a little of the pan juices over the top.

Notes

For a larger turkey (16-18 pounds), increase butter to 1.5 cups and garlic to 12-14 cloves. For a smaller bird (10-12 pounds), use 3/4 cup butter. Always use fresh herbs for the butter mixture. Let the turkey rest for at least 30 minutes before carving to allow juices to redistribute.

Nutrition

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

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