Garlic Herb Butter Roasted Turkey

$To make Garlic Herb Butter Roasted Turkey, gather these ingredients: - 1 whole turkey (12-14 pounds) - 1 cup unsalted butter, softened - 10 cloves of garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh sage, chopped - 2 tablespoons lemon zest - Salt and pepper to taste - 2 cups low-sodium chicken broth - 1 large onion, quartered - 1 lemon, halved - 2 cups carrots, chopped - 2 cups celery, chopped The herb butter is the star of this recipe. The mix adds rich flavor and moisture. Use these components: - Softened butter is the base. It helps spread the herbs easily. - Garlic provides a strong, savory kick. It pairs well with turkey. - Fresh herbs like rosemary, thyme, and sage add depth. They bring a garden-fresh taste. - Lemon zest brightens the mixture with a citrus touch. It cuts through the richness of the butter. - Salt and pepper enhance the overall flavor. Adjust to your taste. For this recipe, I recommend a whole turkey between 12 to 14 pounds. This size serves about 10 to 12 people, making it perfect for gatherings. When choosing your turkey, look for fresh or frozen options. A natural or organic turkey often has better flavor. Avoid pre-brined turkeys, as they may be too salty. Fresh birds are best if you can find them. {{ingredient_image_1}} Start by preheating your oven to 325°F (165°C). This step warms the oven for even cooking. Next, gather your ingredients. You need a whole turkey, butter, garlic, herbs, salt, pepper, and broth. In a medium bowl, mix the softened butter with minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and pepper. This mix brings great flavor to your turkey. Now, pat the turkey dry with paper towels. This helps the skin crisp up nicely. Carefully loosen the skin from the turkey breast with your fingers. This allows you to add flavor under the skin. Spread half of your garlic herb butter mixture under the skin. Rub the rest all over the outside of the turkey. Next, stuff the turkey cavity. Add quartered onion, halved lemon, and extra herbs. These flavors will infuse the meat while it cooks. Tie the turkey legs together with kitchen twine. Tuck the wing tips under the bird to avoid burning. Place the turkey on a rack in a roasting pan, breast side up. Surround it with chopped carrots and celery. Pour the chicken broth into the bottom of the pan. This helps keep the turkey moist. Roast the turkey in your preheated oven. Baste it every 30 minutes with the pan juices. This keeps the meat juicy and adds flavor. Cook until the internal temperature reaches 165°F (74°C). This usually takes about 3 to 3.5 hours. Use a meat thermometer for accuracy. Once your turkey is done, take it out of the oven. Let it rest for at least 20 minutes before carving. This waiting time allows the juices to spread throughout the meat. Carving too soon could dry it out. After resting, carve the turkey and place it on a large platter. Garnish with fresh herbs and lemon slices for a beautiful presentation. Serve with the roasted veggies on the side for a complete meal. Enjoy! To make the garlic herb butter, start with softened unsalted butter. This makes it easy to mix. Next, add minced garlic, chopped rosemary, thyme, sage, and lemon zest. Mix until it is smooth and creamy. This butter adds rich flavor and keeps the turkey moist. You can also add salt and pepper for more taste. Make sure to spread some of this mix under the turkey skin. This step is key for juicy meat. Basting is simple but very important. It helps keep the turkey juicy and flavorful. Every 30 minutes, use a baster to spoon the pan juices over the turkey. This adds moisture and flavor. The juices come from the chicken broth and fat that drips from the turkey. If you don’t baste, the skin may dry out. Basting helps create a beautiful, golden-brown skin. Timing is crucial when roasting a turkey. A 12-14 pound turkey takes about 3 to 3.5 hours at 325°F (165°C). Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) in the thickest part of the breast. If you take it out too early, the turkey will be undercooked. Let the turkey rest for at least 20 minutes after cooking. This helps the juices settle and makes carving easier. Pro Tips Let it Rest: Always allow the turkey to rest for at least 20 minutes after roasting. This helps the juices redistribute, ensuring a moist and flavorful bird. Use a Meat Thermometer: For the best results, use a meat thermometer to check the internal temperature. The turkey is done when it reaches 165°F (74°C) in the thickest part of the breast and thigh. Flavor Booster: For extra flavor, consider brining the turkey overnight in a saltwater solution. This will enhance moisture and flavor throughout the meat. Herb Variations: Feel free to mix and match herbs according to your taste. Fresh herbs like tarragon or parsley can add a unique twist to the garlic herb butter. {{image_2}} You can change the herbs in your butter mix to create new tastes. Try using fresh parsley for a bright flavor. Basil adds a sweet touch, while oregano gives a nice, earthy taste. For a spicier kick, add some crushed red pepper flakes. Each herb adds its own flair, making your turkey unique. Instead of just onion and lemon, you can use apples or oranges for a sweet twist. Chopped nuts like walnuts or pecans add crunch. You can also try wild rice or bread cubes soaked in broth for a hearty filling. Each option brings a different taste and texture to your turkey. Roasting gives the turkey a golden skin and juicy meat. It’s a classic method that works well for larger birds. Grilling, on the other hand, adds a smoky flavor. If you grill, use indirect heat to cook the turkey evenly. Both methods yield tasty results, so choose what you prefer. After enjoying your garlic herb butter roasted turkey, store leftovers right. First, let the turkey cool down. Next, carve the turkey and place the pieces in airtight containers. This keeps the turkey fresh and safe. You can store it in the fridge for up to four days. For best taste, cover the turkey with plastic wrap or foil before sealing your container. When reheating turkey, keep it juicy. Preheat your oven to 325°F (165°C). Place the turkey pieces in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with foil to trap steam. Heat for about 20 to 30 minutes or until warm. You can also use a microwave for quick reheating. Just cover the turkey, and heat in short bursts. Be careful not to overcook it, or it may dry out. If you have extra turkey, freezing is a great option. First, carve the turkey into smaller pieces. Wrap each piece tightly in plastic wrap. Then place the wrapped pieces in freezer bags. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze turkey for up to four months. When ready to eat, thaw it in the fridge overnight before reheating. You can check if your turkey is fully cooked by using a meat thermometer. Insert it into the thickest part of the breast without touching the bone. The turkey is done when it reaches 165°F (74°C). If you don’t have a thermometer, you can cut into the turkey. The juices should run clear, not pink. Yes, you can make the garlic herb butter a day or two in advance. Just mix the softened butter with minced garlic, chopped herbs, and lemon zest. Store it in the fridge in an airtight container. When you’re ready to use it, let it sit at room temperature for a bit to soften. Roasted turkey pairs well with many side dishes. Here are some great options: - Mashed potatoes - Green bean casserole - Cranberry sauce - Stuffing - Roasted Brussels sprouts - Sweet potato casserole These sides offer a mix of flavors and textures to enhance your meal. We covered the key steps to prepare a tasty turkey. You learned about ingredients and how to make a great herb butter mix. I walked you through preparation, roasting, and resting. Plus, you gained tips for perfect juiciness and flavor. Variations let you personalize your dish. Finally, I shared how to store and reheat leftovers. Enjoy cooking your turkey and impress your guests with your skills!$

Garlic Herb Butter Roasted Turkey

A flavorful roasted turkey infused with garlic and herbs, perfect for festive occasions.

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Prep Time 30

Cook Time 3 30

Total Time 4

Course Main Course

Cuisine American

Servings 10

Ingredients

1 whole turkey (12-14 pounds)
1 cup unsalted butter, softened
10 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
2 tablespoons lemon zest
to taste salt and pepper
2 cups low-sodium chicken broth
1 large onion, quartered
1 whole lemon, halved
2 cups carrots, chopped
2 cups celery, chopped

Instructions

Preheat your oven to 325°F (165°C).
In a medium bowl, mix together the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and pepper until well combined.
Pat the turkey dry with paper towels, both inside and out. Carefully loosen the skin from the turkey breast by sliding your fingers between the skin and the meat.
Place half of the garlic herb butter mixture under the skin, spreading it evenly over the breast meat. Rub the remaining butter all over the outside of the turkey.
Stuff the turkey cavity with quartered onion, halved lemon, and a few sprigs of extra herbs for added flavor.
Tie the turkey legs together with kitchen twine and tuck the wing tips under the bird to prevent burning.
Place the turkey on a rack in a roasting pan, breast side up. Surround the turkey with chopped carrots and celery. Pour the chicken broth into the bottom of the roasting pan.
Roast the turkey in the preheated oven, basting it every 30 minutes with the pan juices. Cook until the internal temperature reaches 165°F (74°C), approximately 3 to 3.5 hours.
Once done, remove the turkey from the oven and let it rest for at least 20 minutes before carving to allow the juices to redistribute.

Notes

Let the turkey rest before carving for better juice distribution.

Keyword holiday, roasted, turkey