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Irresistible Garlic Herb Butter Roast Turkey Recipe for the Perfect Holiday Feast

Irresistible Garlic Herb Butter Roast Turkey Recipe for the Perfect Holiday Feast - Featured Image
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Learn how to make delicious Garlic Herb Butter Roast Turkey. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 cup unsalted butter, softened (room temperature)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1 large onion, quartered
  • 2 stalks celery, cut into chunks
  • 2 carrots, cut into chunks
  • 1 cup low-sodium chicken broth or water (for the roasting pan)

Substitution suggestions: If you don’t have fresh herbs on hand, 1 tablespoon each of dried rosemary, thyme, sage, and parsley will work — just crush them slightly to release their aroma. For butter, you can substitute with a high-quality olive oil if preferred, though it won’t give quite the same richness.

Instructions

  1. Preheat your oven to 325°F (160°C). Position a rack in the roasting pan and add the onion, celery, and carrots to the bottom — this will be your natural roasting bed and will keep the turkey elevated.
  2. In a medium bowl, combine the softened butter with minced garlic, chopped rosemary, thyme, sage, parsley, and lemon zest. Stir until well blended.
  3. Pat the turkey dry with paper towels, inside and out. This step is important to ensure crispy skin and even browning.
  4. Gently loosen the skin over the turkey breast by sliding your fingers between the skin and the meat, being careful not to tear it. Spread about two-thirds of the herb butter evenly under the skin, massaging it gently to cover the breast and thighs.
  5. Rub the remaining butter all over the outside of the turkey. Season generously with salt and freshly ground black pepper, making sure to get into all the nooks and crannies.
  6. Place the turkey breast-side up on the rack over the vegetables in the roasting pan. Pour 1 cup of chicken broth or water into the bottom of the pan to keep the veggies moist and catch those flavorful drippings.
  7. Roast the turkey, basting every 45 minutes with the pan juices. Cooking time will be about 13-15 minutes per pound, so for a 12-pound bird, expect roughly 2.5 to 3 hours. Use a meat thermometer inserted into the thickest part of the thigh (without touching the bone) — it should read 165°F (74°C) when done.
  8. Once the turkey reaches the correct temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes before carving. This resting period helps the juices redistribute, keeping every slice juicy and tender.
  9. Carve your turkey and serve with your favorite sides. Don’t forget to spoon some of those roasted veggies and pan juices alongside — they’re little pockets of flavor that bring everything together.

I’ll never forget the first time I carved my own turkey after moving away from Mama Lu’s kitchen. It was a quiet moment — just me, the bird, and the memories swirling through the kitchen air. That’s the kind of experience this Garlic Herb Butter Roast Turkey invites you into: simple, soulful, and utterly satisfying.

Find it online: https://claracooking.com/garlic-herb-butter-roast-turkey/