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Let's gather the key ingredients for the garlic butter herb roasted turkey. This dish is all about flavor and quality. - 1 whole turkey (12-14 pounds), fully thawed - 1 cup unsalted butter, softened at room temperature - 1 head of garlic, with cloves peeled and finely minced - 1 tablespoon fresh thyme leaves, chopped - 1 tablespoon fresh rosemary leaves, chopped - 1 tablespoon fresh sage leaves, chopped - 2 teaspoons salt - 1 teaspoon freshly ground black pepper - 2 cups low-sodium chicken broth - 1 large onion, cut into quarters - 2 medium carrots, cut into large chunks - 2 celery stalks, cut into large chunks When choosing a turkey, pick one that is fresh and of good quality. A 12 to 14-pound turkey is ideal for a feast. For the herbs, fresh is best. They bring bright flavors to the dish. Garlic offers rich depth and pairs perfectly with the herbs. The butter adds moisture and richness. It helps the skin crisp up nicely. Using low-sodium chicken broth keeps the turkey juicy while it roasts. Don't skip the veggies for the stuffing! Onions, carrots, and celery add great flavor as they cook. They will release their essence into the turkey, making each bite delicious. With these ingredients ready, you can create a turkey that will amaze your guests. Enjoy the cooking journey! {{ingredient_image_2}} Set your oven to 325°F (165°C) to cook the turkey evenly. This low heat lets flavors bloom while keeping the meat juicy. Make sure your oven rack is in the center. This position helps heat circulate well around the turkey. In a bowl, mix 1 cup of softened butter with 1 head of minced garlic, 1 tablespoon each of thyme, rosemary, and sage, 2 teaspoons of salt, and 1 teaspoon of black pepper. Softened butter blends better with herbs. This mix is key to a flavorful turkey. Remove the turkey from its package. Pat it dry with paper towels. This step helps the skin crisp up. Then, gently lift and loosen the skin on the breast and thighs. Be careful not to tear it; this makes room for the herb butter. Use your fingers to massage the herb butter under the lifted skin. Spread it evenly to coat the meat. With any leftover butter, rub it all over the turkey’s skin. This ensures every bite is packed with flavor. Stuff the turkey cavity with quartered onion, carrot chunks, and celery pieces. These aromatics add depth to the flavor. As the turkey roasts, they release moisture for a tasty finish. Place the turkey breast-side up on a roasting rack in a large pan. Roast for about 13-15 minutes per pound. Baste every 30-40 minutes with pan drippings. This keeps the turkey moist and enhances its flavor. Use a meat thermometer to check the turkey’s temperature. Insert it into the thickest part of the thigh. The turkey is done when it reaches 165°F (75°C). Look for clear juices running from the meat for extra assurance. After roasting, let the turkey rest for 20-30 minutes before carving. This step allows juices to redistribute. Resting gives you tender, juicy meat that’s perfect for serving. Basting keeps your turkey moist and flavorful. I recommend basting every 30-40 minutes. This helps to coat the turkey in its own juices. You can also use chicken broth or white wine as basting liquids. These options add flavor and moisture too. Marinades or brines can boost flavor. A simple brine of salt, sugar, and water works well. You can also add herbs to the brine for extra taste. Consider adding orange zest or apple cider for a fruity twist. Fresh herbs like parsley or dill can enhance the flavor, too. A good roasting pan is key. I suggest a sturdy, deep pan to catch all the juices. A roasting rack helps the heat circulate around the turkey. A meat thermometer is very important. It ensures your turkey reaches 165°F. This way, you avoid undercooking or overcooking. Pro Tips Use Fresh Herbs: Fresh herbs provide a vibrant flavor profile that dried herbs can't match. Make sure to use fresh thyme, rosemary, and sage for the best results. Let the Butter Soften: Make sure your butter is at room temperature before mixing with the herbs. This ensures easy spreading under the skin and better flavor absorption. Resting is Key: Allowing your turkey to rest after roasting is crucial. This step helps retain the juices, leading to a more succulent turkey when carved. Baste Frequently: Basting your turkey every 30-40 minutes with its own drippings not only adds flavor but also keeps the meat moist during the cooking process. {{image_4}} You can switch up the herbs in this recipe. If you can't find thyme, rosemary, or sage, try using some of these: - Oregano - Basil - Parsley Feel free to mix and match based on what you have at home. Fresh herbs are great, but dried herbs also work well. Just use less if you choose dried, as they are more potent. You can cook your turkey in different ways. A slow cooker version is simple and keeps the turkey moist. Just set it on low for 8-10 hours. This method frees up your oven for sides. Deep frying is another option for a crispy skin. If you go this route, make sure to follow safety tips for frying a turkey. It cooks fast and gives you a juicy inside with a crunchy outside. For those who need alternatives, use dairy-free butter instead of regular butter. Brands like Earth Balance work well. If gluten is a concern, you can skip stuffing the turkey with bread. Instead, use vegetables or gluten-free bread. This way, you can still enjoy the flavors without worry. After cooking your turkey, let it cool. Place it in a shallow dish. Cover it tightly with plastic wrap or foil. This keeps out air and bacteria. You can store your roasted turkey in the fridge for up to four days. If you want to save turkey for later, freezing is a great option. Follow these steps: 1. Carve the turkey into slices. This makes it easier to thaw and reheat later. 2. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag or airtight container. 3. Label the bags with the date so you know how long they’ve been frozen. 4. You can freeze turkey for up to six months for best taste. To thaw the turkey, place it in the fridge overnight. If you need it faster, you can submerge the sealed bag in cold water. Change the water every 30 minutes. This helps the turkey thaw quickly and safely. To reheat turkey without drying it out, use these methods: - Oven Method: Preheat your oven to 325°F. Place turkey slices in a baking dish. Add a splash of broth or water. Cover it with foil to keep moisture in. Heat for about 20 to 30 minutes. - Microwave Method: Place turkey slices on a microwave-safe plate. Cover with a damp paper towel. Heat in short bursts, checking every minute until warm. For easy reheating, portion turkey into small bags or containers. This way, you only heat what you need. You should cook a 12-pound turkey for about 2.5 to 3 hours. A good rule is 13-15 minutes per pound. If your turkey is stuffed, add another 30 minutes to the total time. Always use a meat thermometer to check for doneness. Yes, you can use frozen turkey, but it must be thawed first. The safest way to thaw is in the fridge. Allow about 24 hours for every 4-5 pounds. Quick thawing in cold water is also possible. Change the water every 30 minutes. Great side dishes include mashed potatoes, green bean casserole, and cranberry sauce. Roasted vegetables and stuffing also pair well. Serve with a fresh salad for a balanced meal. These sides will enhance your turkey dish. Check the internal temperature with a meat thermometer. Insert it into the thickest part of the thigh. The turkey should reach 165°F (75°C). Look for clear juices running from the turkey. The meat should not be pink. Roasting a turkey is a rewarding task. We covered ingredients, preparation, cooking, and storage. Choosing the right turkey and herbs makes a big difference. Proper handling and basting keep it juicy and full of flavor. Remember to rest the turkey to enhance its taste. With a little practice, you’ll master this process. Follow these tips, enjoy the cooking, and share it with loved ones. A delicious turkey can bring everyone together. Happy cooking!

Garlic Butter Herb Roasted Turkey

A flavorful and moist roasted turkey infused with garlic and herbs, perfect for festive occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine American
Servings 10

Ingredients
  

  • 1 whole turkey (12-14 pounds), fully thawed
  • 1 cup unsalted butter, softened at room temperature
  • 1 head of garlic, with cloves peeled and finely minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 tablespoon fresh sage leaves, chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 1 large onion, cut into quarters
  • 2 medium carrots, cut into large chunks
  • 2 stalks celery, cut into large chunks

Instructions
 

  • Preheat the Oven: Set your oven to preheat at 325°F (165°C) to ensure an even cooking temperature for the turkey.
  • Prepare the Herb Butter: In a medium-sized mixing bowl, combine the softened butter with the minced garlic, chopped thyme, rosemary, sage, salt, and black pepper. Mix thoroughly until the herbs and spices are well incorporated into the butter.
  • Prepare the Turkey: Remove the turkey from its packaging and thoroughly pat it dry using paper towels. Carefully lift and loosen the skin on the breast and thighs without tearing it.
  • Apply the Herb Butter: Using your fingers, gently massage the garlic herb butter under the lifted skin, ensuring that it coats the meat evenly. With any remaining butter, rub it generously all over the exterior of the turkey for added flavor and moisture.
  • Stuff the Turkey: Take the quartered onion, carrot chunks, and celery, and stuff them into the cavity of the turkey. This aromatics mixture will enhance the flavors as the turkey roasts.
  • Add Broth to the Roasting Pan: Pour the chicken broth into a large roasting pan to create a steaming environment while roasting, which will keep the turkey moist.
  • Roast the Turkey: Place the turkey breast-side up on a roasting rack within the pan. Roast it in the preheated oven, estimating approximately 13-15 minutes per pound. To keep the turkey deliciously moist, baste it every 30-40 minutes with the pan drippings.
  • Check for Doneness: Monitor the turkey's internal temperature with a meat thermometer, inserting it into the thickest part of the thigh. The turkey is safely cooked when it reaches an internal temperature of 165°F (75°C).
  • Rest the Turkey: After removing the turkey from the oven, allow it to rest for 20-30 minutes before carving. This resting period enables the juices to redistribute throughout the meat, ensuring a moist and flavorful serving.

Notes

Allow the turkey to rest before carving for optimal juiciness.
Keyword garlic, herbs, holiday, roasted, turkey