Thanksgiving Garlic and Herb Turkey
Prep Time: 30 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs
Servings: 12
Ingredients
- 1 (12–14 pound) whole turkey, thawed if frozen
- 1 cup (2 sticks) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 1 lemon, halved
- 1 onion, quartered
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cups low-sodium chicken broth or turkey stock
Optional for basting:
- ½ cup melted butter mixed with ½ cup chicken broth
Directions
- Preheat the oven:
Preheat oven to 325°F (165°C). Set the oven rack to the lower third position. - Prepare the garlic-herb butter:
In a medium bowl, combine softened butter, minced garlic, rosemary, thyme, sage, parsley, salt, pepper, and lemon zest. Mix until smooth and fragrant. - Prepare the turkey:
Remove giblets and neck from the turkey cavity. Pat the turkey dry inside and out with paper towels. - Loosen the skin:
Gently slide your fingers under the skin over the turkey breast and thighs to loosen it, being careful not to tear it. Spread about two-thirds of the garlic-herb butter mixture evenly under the skin. - Season the outside:
Rub the remaining herb butter over the outside of the turkey. Drizzle lightly with olive oil for extra browning. - Stuff the cavity:
Place lemon halves, onion quarters, celery, and carrots inside the turkey cavity for extra flavor. Tie the legs together with kitchen twine and tuck the wing tips under the body. - Roast the turkey:
Place the turkey breast-side up on a rack in a large roasting pan. Pour the chicken broth or turkey stock into the bottom of the pan. - Baste while roasting:
Roast the turkey for 3 to 3½ hours, or until the thickest part of the thigh reaches 165°F (74°C) with a meat thermometer. Baste every 45 minutes with pan juices or the optional butter-broth mixture. - Rest before carving:
Remove the turkey from the oven and cover loosely with foil. Let rest for 20–30 minutes before carving to keep it juicy. - Serve:
Carve the turkey and serve with pan drippings, gravy, or your favorite Thanksgiving sides.
Cook’s Note:
For a crispier skin, start roasting at 425°F (220°C) for the first 30 minutes, then reduce to 325°F (165°C) for the remaining cooking time. Add fresh herbs and lemon slices to the roasting pan for an aromatic holiday presentation.