Garlic Herb Butter Roast Turkey
This Garlic Herb Butter Roast Turkey is a beautifully golden centerpiece with tender, juicy meat and rich, savory flavor, enhanced by a fragrant garlic herb butter mixture.
Ingredients
Turkey and Aromatics
- 1 whole Whole turkey, fully thawed Choose a turkey size based on the number of guests.
- 1 piece Onion, quartered
- 1 each Lemon or orange, cut into wedges Use these for aromatic flavor inside the turkey.
- 2 cups Carrots and celery, cut into large pieces These will be arranged in the roasting pan.
- 2 cups Chicken or turkey stock For the roasting pan.
Garlic Herb Butter
- 1 cup Unsalted butter, softened Must be softened for easy mixing.
- 4 cloves Fresh garlic, finely minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme leaves
- 2 tablespoons Fresh sage, chopped
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil If needed for moisture.
- 1 bunch Fresh herbs for garnish For the plating.
Instructions
Preparation
- Thaw the turkey safely in the refrigerator until completely defrosted and remove the packaging along with the neck and giblets.
- Let the turkey sit at room temperature for about 30-60 minutes before roasting. Pat the skin and cavity dry with paper towels.
- In a bowl, mix softened butter with minced garlic, rosemary, thyme, sage, salt, and black pepper until evenly combined.
- Gently loosen the skin over the turkey breast and spread some herb butter underneath. Rub the remaining butter over the turkey.
- Place lemon or orange wedges, quartered onion, and extra herb sprigs inside the cavity.
- Arrange carrots and celery in the bottom of the roasting pan, and place the turkey breast-side up on a rack over the vegetables.
Roasting and Serving
- Pour chicken stock into the bottom of the pan, ensuring it does not touch the turkey.
- Roast in a preheated oven according to the turkey size and package instructions, loosely covering with foil if the skin browns too quickly. Baste occasionally with pan juices.
- Check doneness using a meat thermometer. It should reach 165°F (74°C) in the thickest part of the thigh.
- Transfer the turkey to a cutting board, cover loosely with foil, and let it rest for at least 20-30 minutes before carving.
- Remove legs and wings first, then slice the breast meat against the grain and serve with pan juices.
Notes
Serve with classic sides like mashed potatoes and stuffing. Store leftovers in airtight containers in the fridge or freeze for longer storage. Allow resting time for juicier meat.