Name: The Best Herb-Roasted Turkey with Garlic Butter Recipe
Prep time: 30 min
Cook time: PT-488951H59M39S
Total time: PT-488951H59M39S
Ingredients: 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, finely chopped; 2 tablespoons fresh sage, finely chopped; 1 tablespoon fresh parsley, finely chopped; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 large onion, quartered; 2 carrots, cut into large chunks; 2 celery stalks, cut into large chunks; 2 cups low-sodium chicken broth; 1 lemon, halved

Description

A golden, succulent turkey infused with garlic and fresh herbs, perfect for holiday feasts or special family gatherings. This recipe delivers tender meat with crispy skin, filling your kitchen with irresistible aromas. Inspired by traditional holiday cooking, it’s designed to impress while remaining approachable for home cooks.

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, finely chopped
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh parsley, finely chopped
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
2 cups low-sodium chicken broth
1 lemon, halved

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Instructions

Prepare the herb garlic butter by combining softened butter, garlic, rosemary, thyme, sage, parsley, salt, pepper, and paprika in a bowl until fully incorporated.
Pat the turkey dry with paper towels. Gently loosen the skin over the breast and legs, then spread half of the garlic herb butter under the skin. Rub the remaining butter all over the outside.
Stuff the turkey cavity with onion, carrots, celery, and halved lemon. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Preheat oven to 325°F (165°C). Place turkey breast-side up on a rack in a roasting pan and pour chicken broth into the bottom of the pan. Roast uncovered for 3-4 hours, basting every 45 minutes, until breast meat reaches 165°F (74°C).
Remove the turkey from the oven and tent loosely with foil. Rest for 20-30 minutes before carving.
Remove twine, carve the turkey, and serve. Pour pan juices over slices or use for gravy. Garnish with fresh herbs.

Notes

Brining the turkey beforehand enhances moisture and flavor.
Butter under the skin keeps meat tender while roasting.
Use a meat thermometer for perfect doneness.
Resting the turkey after roasting allows juices to redistribute.
Leftovers can be stored in the fridge up to 4 days or frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 3-4 hours