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Juiciest Garlic Herb Butter Turkey – Best Holiday Classic

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This garlic herb butter turkey is incredibly juicy and flavorful, thanks to a simple herb butter rubbed under the skin. It’s the perfect centerpiece for any holiday meal, guaranteed to impress your guests.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon lemon zest (optional)
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 onion, quartered
  • 1 lemon, halved
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 1 cup low-sodium chicken broth

Instructions

  1. Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, parsley, salt, pepper, and lemon zest if using. Mash together with a fork until evenly distributed. Set aside at room temperature.
  2. Prep the Turkey: Remove turkey from packaging. Remove giblets and neck. Pat turkey completely dry with paper towels, inside and out. Season the cavity generously with salt and pepper. Stuff with quartered onion, halved lemon, and herb sprigs.
  3. Apply the Herb Butter: Gently loosen the skin over the turkey breast. Slide about half of the herb butter under the skin, spreading evenly. Rub remaining butter all over the outside of the turkey.
  4. Truss the Turkey: Tuck wing tips under the turkey’s back. Tie legs together with kitchen twine at the ankles.
  5. Preheat and Prepare the Pan: Preheat oven to 425°F (220°C). Place turkey on rack in roasting pan, breast side up. Pour chicken broth into the bottom of the pan.
  6. Roast the Turkey: Roast at 425°F for 30 minutes. Reduce temperature to 350°F (175°C) and continue roasting for about 2 to 2 1/2 hours, until internal temperature reaches 165°F (74°C) in the thickest part of the thigh and 160°F (71°C) in the breast.
  7. Baste (Optional): About halfway through roasting, baste turkey with pan juices. Baste every 30 minutes if desired.
  8. Rest the Turkey: Remove from oven, tent loosely with foil, and let rest for at least 20-30 minutes before carving.
  9. Carve and Serve: Transfer turkey to cutting board. Remove twine and discard aromatics. Carve breast against the grain into thick slices. Separate legs and thighs. Arrange on platter and spoon pan juices over the top.

Notes

Don’t skip drying the turkey; wet skin won’t crisp. Let butter soften naturally. Use a meat thermometer, not the pop-up timer. If skin browns too fast, tent with foil. Let turkey come to room temperature before roasting. Don’t open the oven too often.

Nutrition

Keywords: turkey, garlic herb butter, holiday, Thanksgiving, Christmas, roasted turkey, juicy turkey

Find it online: https://lenatable.com/juiciest-garlic-herb-butter-turkey-best-holiday-classic/