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Garlic Herb Butter Roast Turkey

Garlic Herb Butter Roast Turkey for a Memorable Feast

Garlic Herb Butter Roast Turkey is a simple, flavorful centerpiece for any holiday feast, making memorable gatherings easier.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Resting Time 30 minutes
Total Time 4 hours 15 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) Ensure the turkey is fully thawed.
For the Herb Butter
  • 1 cup Unsalted Butter (softened) Can substitute with ghee for lactose-free.
  • 10 cloves Garlic (minced) Roast for a sweeter flavor.
  • 1 tablespoon Fresh Rosemary (finely chopped) Thyme or oregano work well as substitutes.
  • 1 tablespoon Fresh Thyme (finely chopped) Fresh is best, but dried can be used.
  • 1 tablespoon Fresh Sage (finely chopped) Use poultry seasoning if herbs aren’t available.
  • 2 teaspoons Salt Adjust based on dietary needs.
  • 1 teaspoon Black Pepper Using freshly cracked pepper provides the best flavor.
For Roasting
  • 2 cups Low-Sodium Chicken Broth Vegetable broth can be used for a lighter alternative.
  • Fresh Herbs (for garnish) Use any aromatic herbs you have on hand.

Equipment

  • Roasting pan
  • Oven
  • Meat Thermometer
  • mixing bowl
  • Kitchen twine

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Remove the turkey from its packaging and take out the giblets. Pat dry with paper towels.
  3. In a mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and black pepper. Mix well.
  4. Carefully separate the skin from the turkey breast and spread half of the herb butter beneath it. Massage the remaining butter over the turkey skin.
  5. Season the inside of the turkey cavity with additional salt and black pepper, and add extra herbs if desired.
  6. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body.
  7. Place the trussed turkey in a roasting pan. Pour the chicken broth into the bottom of the pan. Roast for approximately 13 minutes per pound.
  8. Baste the turkey every 30 minutes with the pan juices.
  9. If the skin is not golden brown by the last hour, tent the turkey breast with foil.
  10. After roasting, remove the turkey from the oven and tent it loosely with foil. Allow to rest for 30 minutes before carving.
  11. Carve the turkey, arrange on a serving platter, and garnish with fresh herbs.

Nutrition

Serving: 1sliceCalories: 400kcalProtein: 60gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 500mgPotassium: 500mg

Notes

Ensure your turkey is completely thawed before cooking for even roasting. Use a meat thermometer to check the internal temperature.

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