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–+ servings
Garlic Herb Butter Roast Turkey

Savory Garlic Herb Butter Roast Turkey That Steals the Show

This Garlic Herb Butter Roast Turkey is the showstopper for your holiday feasts, infused with rich flavor and warmth.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours
Servings: 10 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 whole Turkey (12–15 pounds) completely thawed if frozen
For the Herb Butter
  • 1 cup Unsalted Butter (softened) can substitute with olive oil
  • 10 cloves Garlic (minced) garlic powder can be used as substitute
  • 1 tablespoon Fresh Rosemary (finely chopped) can use dried rosemary
  • 1 tablespoon Fresh Thyme (finely chopped) can use dried thyme
  • 1 tablespoon Fresh Sage (finely chopped) offers quintessential festive flavor
For Seasoning
  • 2 teaspoons Salt adjust based on preference
  • 1 teaspoon Black Pepper freshly cracked is preferred
For Roasting
  • 2 cups Low-Sodium Chicken Broth can use vegetable broth
For Garnish
  • Fresh Herbs for garnish, consider parsley and thyme

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Remove the turkey from its packaging, discard giblets, and pat dry with paper towels.
  3. In a mixing bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, salt, and black pepper.
  4. Lift the skin of the turkey at the breast and spread half of the garlic herb butter underneath. Rub remaining butter all over the turkey.
  5. Season the cavity of the turkey with additional salt and pepper.
  6. Truss the turkey legs together with kitchen twine and tuck the wing tips under the body.
  7. Place the turkey breast-side up in the roasting pan and pour chicken broth into the bottom of the pan.
  8. Roast turkey for approximately 13 minutes per pound or until it reaches an internal temperature of 165°F (75°C).
  9. Baste the turkey with pan juices every 30 minutes.
  10. If the breast skin gets too dark, loosely cover it with aluminum foil during the last hour.
  11. After cooking, remove from the oven and tent with foil, letting it rest for 30 minutes before carving.
  12. Carve the turkey and arrange it on a serving platter, garnished with fresh herbs.

Nutrition

Serving: 1sliceCalories: 350kcalProtein: 34gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 135mgSodium: 750mgPotassium: 300mgVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

For best results, check internal temperature with a meat thermometer, and allow the turkey to rest after roasting for optimal juiciness.

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