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Garlic Herb Butter Roast Turkey

Garlic Herb Butter Roast Turkey: A Festive Flavor Sensation

Enjoy a delicious Garlic Herb Butter Roast Turkey that is succulent and infused with garlic and fresh herbs, perfect for holiday gatherings.
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Prep Time 45 minutes
Cook Time 3 hours 15 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 whole Turkey (12–15 pounds) Opt for a fresh or thoroughly thawed turkey.
For the Herb Butter
  • 1 cup Unsalted Butter, softened Use high-quality butter.
  • 10 cloves Garlic, minced Adjust to taste.
  • 1 tablespoon Fresh Rosemary, finely chopped Fresh rosemary makes all the difference!
  • 1 tablespoon Fresh Thyme, finely chopped Can substitute with dried thyme.
  • 1 tablespoon Fresh Sage, finely chopped Swap with dried sage using less.
  • 2 teaspoons Salt Essential for flavor enhancement.
  • 1 teaspoon Black Pepper Provides a mild kick.
For Roasting and Basting
  • 2 cups Low-Sodium Chicken Broth Vegetable broth can be a substitute.
  • Fresh Herbs Optional, for garnish.

Equipment

  • Roasting Pan
  • kitchen twine
  • baster
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Garlic Herb Butter Roast Turkey
  1. Preheat your oven to 400°F (200°C).
  2. Remove the turkey from its packaging, taking out any giblets, rinse under cold water, and pat dry.
  3. In a mixing bowl, combine softened butter, minced garlic, chopped herbs, salt, and pepper to make the garlic herb butter.
  4. Spread half of the garlic herb butter under the skin of the turkey, and coat the outside with the remaining butter.
  5. Season the inside cavity of the turkey with salt and pepper, and optionally add fresh herbs or lemon slices.
  6. Truss the turkey legs together with kitchen twine and tuck the wing tips under.
  7. Place the turkey in a roasting pan and pour chicken broth into the bottom.
  8. Roast for about 13 minutes per pound until the meat thermometer reads 165°F (75°C).
  9. Baste the turkey every 30 minutes with pan juices.
  10. If the skin browns too quickly, loosely cover with aluminum foil.
  11. Once cooked, let the turkey rest for 30 minutes, tented with foil.
  12. Carve and serve, garnished with fresh herbs.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 2gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgVitamin A: 2IUCalcium: 1mgIron: 5mg

Notes

Allow turkey to rest for at least 30 minutes after roasting for juicy meat. Use a meat thermometer to ensure proper cooking.

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