Description
A flavorful and juicy Thanksgiving turkey recipe infused with garlic and herb butter.
Ingredients
- 1 (12-15 pound) whole turkey, thawed
- 1 cup (2 sticks) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cups chicken or turkey broth
Instructions
- Preheat your oven to 325°F (160°C).
- Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix well.
- Carefully loosen the skin over the turkey breast and thighs. Spread about half of the garlic herb butter mixture under the skin.
- Rub the remaining butter mixture all over the outside of the turkey.
- Stuff the turkey cavity with the quartered onion, chopped carrots, and celery.
- Place the turkey on a rack in a large roasting pan. Pour the chicken or turkey broth into the bottom of the pan.
- Tent the turkey loosely with aluminum foil.
- Roast for 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
- Remove the foil during the last 30 minutes of roasting to allow the skin to brown.
- Let the turkey rest for at least 20 minutes before carving.
Notes
- For crispier skin, you can increase the oven temperature to 400°F (200°C) for the last 30 minutes of cooking, watching carefully to prevent burning.
- Baste the turkey with pan juices every 30-45 minutes for extra moisture.
- Prep Time: 30 min
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American