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Perfect Juicy Herb Butter Roasted Turkey with Garlic

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This foolproof herb butter roasted turkey with garlic and rosemary delivers incredibly juicy meat and crispy golden skin. A simple yet impressive centerpiece for Thanksgiving or any special gathering.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 cup unsalted butter, softened to room temperature
  • 8 cloves garlic, minced (plus 2 whole heads, halved crosswise)
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, chopped (optional)
  • 2 teaspoons kosher salt (plus more for the cavity)
  • 1 teaspoon black pepper, freshly ground
  • 1 lemon, halved
  • 1 large onion, quartered
  • 2 cups low-sodium chicken broth
  • 2 tablespoons olive oil

Instructions

  1. Take the turkey out of the refrigerator 1 hour before roasting. Let it sit on the counter, still wrapped.
  2. Preheat oven to 425°F (220°C).
  3. In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage (if using), 2 teaspoons salt, and 1 teaspoon pepper. Mix until evenly distributed.
  4. Remove giblets and neck from turkey cavity. Pat turkey completely dry with paper towels, inside and out.
  5. Season the cavity generously with salt and pepper. Stuff with halved lemon, quartered onion, and halved heads of garlic.
  6. Using your fingers, gently loosen the skin from the breast meat, creating a pocket. Spread half of the herb butter directly onto the breast meat under the skin.
  7. Spread remaining herb butter all over the outside of the turkey, including legs and wings. Rub olive oil over the buttered skin.
  8. Tie legs together with kitchen twine and tuck wing tips under the body.
  9. Place turkey breast-side up on rack in roasting pan. Pour chicken broth into the bottom of the pan.
  10. Roast at 425°F for 30 minutes. Then reduce oven temperature to 350°F (175°C) without opening the door.
  11. Continue roasting for 2 to 2.5 hours (about 13 minutes per pound at 350°F after initial sear). Baste with pan juices every 30-45 minutes.
  12. If skin browns too quickly, tent loosely with aluminum foil.
  13. Turkey is done when thickest part of thigh reaches 165°F (74°C) and breast reaches 160°F (71°C).
  14. Remove from oven and let rest for at least 30 minutes before carving.
  15. While turkey rests, make gravy from pan drippings if desired.

Notes

Let turkey sit at room temperature for 1 hour before roasting for even cooking. Pat turkey completely dry for crispy skin. The herb butter under the skin is the key to juicy meat. Always use a thermometer for doneness. Let rest 30 minutes before carving to redistribute juices.

Nutrition

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

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