Creating a Garlic Herb Butter Roast Turkey is an experience like no other. Picture this: the tantalizing aroma of herb-infused butter wafts through your home, drawing family and friends to the dining table. It’s not just any meal; it’s a feast that nurtures and brings joy. This recipe yields an incredibly flavorful turkey that’s perfect for gatherings, holidays, or simply a cozy dinner at home. You can prepare this beautiful dish in about three hours, perfect for both aspiring cooks and seasoned chefs.
What makes this roast turkey special is its combination of garlic, fresh herbs, and succulent butter that meld together, providing a rich flavor and a beautifully golden skin. This dish will impress your guests and make you feel like a culinary superstar. It’s perfect for Thanksgiving dinner, Christmas celebrations, or any occasion worth celebrating.
Why you’ll love garlic herb butter roast turkey
- Moist and flavorful roast with every bite.
- Simple preparation method that’s hard to mess up.
- The aroma will have everyone at the table eager to dig in.
- Encourages gathering and celebration with loved ones.
- Perfect for leftovers, making sandwiches or soups delicious.
“This turkey is a show-stopper every time I make it.”
Step-by-step overview
Making garlic herb butter roast turkey is straightforward. You’ll begin by preheating the oven and prepping your turkey. Then, create a luscious garlic herb butter mixture that you’ll apply both under the skin and over the turkey. Following that, simply roast to perfection while basting for extra moisture, and finish by letting the turkey rest before serving.
What ingredients do I need for garlic herb butter roast turkey?
- 1 whole turkey (12–15 pounds)
- 1 cup unsalted butter, softened
- 10 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups low-sodium chicken broth
- Fresh herbs (for garnish)
Ingredient notes & swaps:
- Use olive oil instead of butter for a lighter version.
- If you’re out of fresh herbs, dried herbs can be a great substitute; just use less.
- Consider adding citrus, like lemon or orange zest, for an added fresh taste.
- If you’re allergic to butter, plant-based options like margarine can work, but the flavor may differ slightly.
How do I make garlic herb butter roast turkey step-by-step?
To make garlic herb butter roast turkey, complete the following steps:
- Preheat your oven to 400°F (200°C).
- Prepare turkey: Remove the turkey from its packaging, take out the giblets, and pat it dry with paper towels.
- Make garlic herb butter: In a bowl, combine softened butter, minced garlic, rosemary, thyme, sage, salt, and black pepper. Mix well until combined.
- Apply herb butter: Carefully separate the turkey skin from the breast using your hands. Gently spread half of the garlic herb butter mixture under the skin and massage the remaining butter all over the turkey.
- Season the turkey: Season the cavity of the turkey with additional salt and pepper.
- Truss the turkey: Tie the turkey legs together with kitchen twine and tuck the wing tips under the bird.
- Place in roasting pan: Put the turkey breast side up in a roasting pan. Pour chicken broth into the bottom of the pan.
- Roast the turkey: Place the roasting pan in the preheated oven. Roast the turkey for about 13 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh.
- Baste: Baste the turkey every 30 minutes with the pan juices, ensuring it remains moist. If the skin seems to brown too quickly, loosely cover the breasts with aluminum foil.
- Rest: Once cooked, carefully remove the turkey from the oven. Tent it with aluminum foil and let it rest for 30 minutes to allow juices to redistribute before carving.
- Serve: After resting, carve the turkey and serve it garnished with fresh herbs.
Pro Tip: Pat the turkey dry with paper towels for a beautifully crisp skin.
Helpful cooking tips
- Make sure your butter is softened for easy mixing with the herbs.
- Massage the herb butter under the skin gently to avoid tearing it.
- Use a meat thermometer; it’s the best way to ensure your turkey is done without guesswork.
- For extra flavor, add a few slices of lemon inside the turkey cavity along with the seasonings.
- Letting the turkey rest after roasting is crucial for retaining moisture.
How should I serve it?
A beautifully roasted garlic herb butter turkey pairs well with traditional sides like creamy mashed potatoes, green bean casserole, or roasted vegetables. You can garnish the platter with sprigs of the fresh herbs used in the recipe for a lovely presentation. If you want to elevate the dining experience, consider serving it with a flavorful gravy made using the drippings from the pan, or a fresh cranberry sauce to balance its richness.
Can I make it ahead? How do I store and reheat it?
You can prepare the garlic herb butter up to a day in advance and keep it in the refrigerator. For leftovers, refrigerate them within two hours of cooking. Store in an airtight container for up to three days. To reheat, place the turkey pieces in a covered dish, and warm in the oven until steaming hot.
Food Safety: Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
If your turkey turns out dry, it may have been overcooked. Always check the internal temperature. For flavor, ensure you season adequately, both on the skin and inside the cavity. If it tastes bland, a simple remedy is to sprinkle more salt on the outside before cooking. If your turkey skin isn’t as crisp as you hoped, let it roast uncovered for the last 30 minutes.
What variations can I try?
You can try different herbs in the garlic herb butter, such as tarragon or marjoram, for a unique flavor. Adding savory, like a sprinkle of Dijon mustard in the herb butter, can also add a delightful zing. For a spicier version, mix in some chili flakes with the herb butter.
FAQs
Can I use a frozen turkey?
Yes, but make sure to thaw it completely in the refrigerator before starting the preparation process. Allow 24 hours for every 4 to 5 pounds of turkey to thaw safely.
How do I know when the turkey is done?
The turkey is ready when the internal temperature reaches 165°F (75°C) at the thickest part of the breast and thigh. Use a meat thermometer for accuracy.
Can I cook a turkey breast instead of a whole turkey?
Absolutely! Adjust the cooking time according to the weight, and you can follow the same method to achieve moist and flavorful results.
Garlic Herb Butter Roast Turkey
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Remove the turkey from its packaging, take out the giblets, and pat it dry with paper towels.
- In a bowl, combine softened butter, minced garlic, rosemary, thyme, sage, salt, and black pepper. Mix well until combined.
- Carefully separate the turkey skin from the breast using your hands. Gently spread half of the garlic herb butter mixture under the skin and massage the remaining butter all over the turkey.
- Season the cavity of the turkey with additional salt and pepper.
- Tie the turkey legs together with kitchen twine and tuck the wing tips under the bird.
- Put the turkey breast side up in a roasting pan. Pour chicken broth into the bottom of the pan.
- Place the roasting pan in the preheated oven. Roast the turkey for about 13 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh.
- Baste the turkey every 30 minutes with the pan juices, ensuring it remains moist. If the skin seems to brown too quickly, loosely cover the breasts with aluminum foil.
- Once cooked, carefully remove the turkey from the oven. Tent it with aluminum foil and let it rest for 30 minutes to allow juices to redistribute before carving.
- After resting, carve the turkey and serve it garnished with fresh herbs.