Introduction

This Garlic Herb Butter Roast Turkey is a show-stopping centerpiece for any holiday feast. Infused with fresh herbs and garlic butter, it yields tender, juicy meat with perfectly crispy skin. Prepare to impress your guests with this ultimate turkey recipe.

The image shows a whole roasted chicken with a golden brown, crispy skin covered with herbs and spices. The chicken is nicely browned with a mix of darker and lighter brown areas, showing a cooked and juicy texture. It is placed on a bed of fresh green thyme sprigs and a few slices of bright orange lemon. The chicken looks plump and juicy, with the wing and leg visible in the foreground. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole turkey (12–15 pounds)
1 cup unsalted butter, softened
10 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons salt
1 teaspoon black pepper
2 cups low-sodium chicken broth
Fresh herbs (for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Remove the turkey from its packaging, take out the giblets, and pat it dry with paper towels.
Step 3: In a bowl, combine softened butter, minced garlic, rosemary, thyme, sage, salt, and black pepper. Mix well until combined.
Step 4: Carefully separate the turkey skin from the breast using your hands. Gently spread half of the garlic herb butter mixture under the skin and massage the remaining butter all over the turkey.
Step 5: Season the cavity of the turkey with additional salt and pepper.
Step 6: Tie the turkey legs together with kitchen twine and tuck the wing tips under the bird.
Step 7: Place the turkey breast side up in a roasting pan. Pour chicken broth into the bottom of the pan.
Step 8: Place the roasting pan in the preheated oven. Roast the turkey for about 13 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh.
Step 9: Baste the turkey every 30 minutes with the juices from the pan to keep it moist.
Step 10: If the skin looks less golden during the final hour, cover the breasts loosely with aluminum foil to prevent over-browning.
Step 11: Once cooked, remove the turkey from the oven. Tent it with aluminum foil and let it rest for 30 minutes to allow the juices to redistribute.
Step 12: Carve the turkey and serve garnished with fresh herbs.

Tips & Variations

For extra flavor, add a splash of white wine or lemon juice to the chicken broth in the roasting pan.
If fresh herbs are unavailable, substitute with 1 teaspoon each of dried rosemary, thyme, and sage.
Use a meat thermometer to avoid overcooking and keep the turkey juicy.
Let the turkey rest before carving to ensure the meat stays tender and moist.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To reheat, cover slices with foil and warm gently in the oven at 325°F (165°C) until heated through. Turkey can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up image of a whole roasted chicken covered with herbs and spices, showing crispy golden-brown skin with some darker roasted spots. The chicken is placed on a bed of green herbs, and there are slices of yellow lemon around it. The textures of the crispy skin and herbs are very clear, emphasizing the juicy and well-cooked look of the chicken. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the garlic herb butter in advance?

Yes, you can prepare the garlic herb butter a day ahead and keep it refrigerated. Bring it to room temperature before applying to the turkey for easier spreading.

How do I know when the turkey is fully cooked?

The turkey is fully cooked when a meat thermometer inserted into the thickest part of the breast and thigh reads 165°F (75°C). This ensures safety and optimal juiciness.

Garlic Herb Butter Roast Turkey: The Incredible Ultimate Recipe for a Delicious Feast Recipe

Print Recipe

★★★★★

4.9 from 121 reviews

This Garlic Herb Butter Roast Turkey recipe delivers a juicy, flavorful centerpiece perfect for family dinners or holiday feasts. The turkey is brushed with a fragrant blend of garlic, fresh herbs, and butter, then roasted to golden perfection with a moist, tender interior. Simple to prepare and impressively delicious, this method ensures a moist turkey with a crisp, aromatic skin.

Author: zara
Prep Time: 30 minutes
Cook Time: 3 to 3.5 hours (based on 13 minutes per pound for a 12-15 pound turkey)
Total Time: 3 hours 30 minutes to 4 hours
Yield: 10–12 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Turkey and Butter Mixture

1 whole turkey (12–15 pounds)
1 cup unsalted butter, softened
10 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons salt
1 teaspoon black pepper

Additional Ingredients

2 cups low-sodium chicken broth
Fresh herbs (for garnish)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for the initial roasting phase.
Prepare Turkey: Remove the turkey from its packaging, take out the giblets and neck, then pat the turkey dry thoroughly with paper towels to help the skin crisp up.
Make Garlic Herb Butter: In a bowl, mix together the softened butter, minced garlic, rosemary, thyme, sage, salt, and black pepper until evenly combined to create a flavorful herb butter.
Apply Herb Butter: Gently separate the skin from the turkey breasts by sliding your hand under the skin without tearing it. Spread half of the herb butter mixture under the skin onto the meat, then massage the remaining butter all over the outside of the turkey.
Season the Cavity: Sprinkle additional salt and pepper inside the turkey cavity to season the interior for deeper flavor.
Truss the Turkey: Tie the turkey legs together with kitchen twine and tuck the wing tips under the bird to ensure even cooking and a tidy appearance.
Place in Roasting Pan: Position the turkey breast side up in a roasting pan, then pour the chicken broth into the bottom of the pan to keep the environment moist during roasting.
Roast the Turkey: Place the pan in the oven and roast for approximately 13 minutes per pound. Use a meat thermometer to check that the thickest part of the breast and thigh reach an internal temperature of 165°F (75°C).
Baste Periodically: Every 30 minutes, carefully baste the turkey with the pan juices to keep the meat juicy and the skin flavorful.
Final Crisping: During the last hour, if the skin appears less golden than desired, loosely cover the breast with aluminum foil to prevent over-browning while allowing the turkey to finish roasting.
Rest the Turkey: Remove the turkey from the oven and tent it with aluminum foil. Let it rest for 30 minutes to allow the juices to redistribute, ensuring moist meat.
Carve and Serve: After resting, carve the turkey and garnish with fresh herbs before serving for an impressive and aromatic presentation.

Notes

Allow the turkey to rest properly after roasting to ensure juiciness.
Using a meat thermometer is important to avoid under or overcooking.
Let the herb butter come to room temperature for easier spreading under the skin.
Chicken broth in the roasting pan helps maintain moisture and makes a flavorful base for gravy.
Trussing the turkey helps it cook evenly and maintain shape.

Keywords: Garlic Herb Butter Roast Turkey, Thanksgiving turkey, Roast turkey recipe, Holiday turkey, Herb butter turkey, Moist roast turkey