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Perfect Herb Butter Roasted Turkey Recipe with Garlic

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A foolproof herb butter roasted turkey with garlic and rosemary that delivers incredibly moist meat and crispy, golden skin. This recipe is perfect for holiday gatherings and uses simple, familiar ingredients for a showstopping centerpiece.

Ingredients

Scale
  • 1 whole turkey (12–14 pounds), thawed
  • 1 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 sprigs fresh rosemary (for the cavity)
  • 4 sprigs fresh thyme (for the cavity)
  • 2 cups low-sodium chicken broth (for the pan)

Instructions

  1. Prep the Turkey: Remove the turkey from its packaging. Take out the giblets and neck from the cavity (save them for gravy if you like). Pat the turkey completely dry with paper towels, inside and out. This is the single most important step for crispy skin. Let the turkey sit on a tray in the fridge, uncovered, for at least 2 hours or overnight. This dries out the skin even more.
  2. Make the Herb Butter: In a small bowl, combine 1 cup softened unsalted butter, 6 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons thyme leaves, and 1 tablespoon sage (if using). Add 1 teaspoon kosher salt and ½ teaspoon black pepper. Mix everything together with a fork until it’s well combined. It should look like a chunky, fragrant paste.
  3. Season the Cavity: Season the inside of the turkey cavity with a pinch of salt and pepper. Stuff the cavity with the halved lemon, quartered onion, 4 sprigs of rosemary, and 4 sprigs of thyme. This will steam and perfume the meat from the inside.
  4. Apply the Herb Butter (Under the Skin): This is the most important step. Gently use your fingers to loosen the skin from the breast meat. Be careful not to tear the skin. Start at the neck cavity and work your hands down between the skin and the meat. Take about ⅔ of the herb butter and push it under the skin, spreading it evenly over both breasts. From the outside, you can massage the butter to distribute it. This is what keeps the white meat so moist.
  5. Apply the Herb Butter (Outside the Skin): Take the remaining herb butter and rub it all over the outside of the turkey. Get the legs, the thighs, and the wings. Don’t forget the back. Season the entire bird generously with the remaining 1 teaspoon of salt and ½ teaspoon of pepper.
  6. Truss the Turkey: Tuck the wing tips under the body of the turkey. Use kitchen twine to tie the legs together at the ankles. This helps the turkey cook evenly and gives it a nice, compact shape. Don’t truss it too tightly; you just want to hold everything in place.
  7. Prepare the Pan: Place the turkey breast-side up on a rack in your roasting pan. Pour 2 cups of low-sodium chicken broth into the bottom of the pan. This will keep the drippings from burning.
  8. Roast the Turkey: Preheat your oven to 425°F (220°C). Place the turkey in the oven and roast for 30 minutes. This high heat will help the skin start to brown and crisp up. After 30 minutes, reduce the oven temperature to 350°F (175°C).
  9. Baste and Rotate: Roast the turkey for about 2 to 2 ½ hours more, basting every 30 minutes with the pan juices. Use a basting brush or a large spoon. If the skin is browning too quickly, tent the turkey loosely with aluminum foil.
  10. Check for Doneness: The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). The juices should run clear when you pierce the thigh. Start checking the temperature about 30 minutes before you think it will be done.
  11. Rest the Turkey: This is non-negotiable. Remove the turkey from the oven and transfer it to a cutting board. Let it rest, uncovered, for at least 20-30 minutes. This allows the juices to redistribute throughout the meat. If you cut into it too soon, all those juices will run out onto the cutting board, leaving you with dry meat.
  12. Carve and Serve: After resting, remove the twine and carve the turkey. I like to start by removing the legs and thighs, then slicing the breast meat against the grain. Serve immediately with your favorite sides.

Notes

Dry the skin thoroughly for crispy skin. Let the turkey come to room temperature for 1 hour before roasting. Use a thermometer for accurate doneness. Rest the turkey for at least 20-30 minutes before carving. For variations, try citrus herb butter, spicy herb butter, or a dairy-free option with vegan butter.

Nutrition

Keywords: herb butter roasted turkey, roasted turkey, thanksgiving turkey, turkey with garlic and rosemary, holiday turkey, crispy skin turkey

Find it online: https://lindabake.com/perfect-herb-butter-roasted-turkey-recipe-with-garlic/