Can I prepare the garlic herb butter in advance?

Yes! You can make the garlic herb butter up to 2 days ahead of time. Simply store it in the refrigerator and bring it to room temperature before using it to rub on the turkey. This will save you some time on Thanksgiving Day!

Do I need to stuff the turkey with anything?

You don’t have to stuff your turkey with anything, but it adds incredible flavor. In this recipe, we use quartered onion, lemon, and fresh herbs like rosemary, thyme, and sage. These ingredients infuse the meat with wonderful aromas. However, if you prefer to keep it simple, you can skip this step and focus on seasoning the bird instead.

Can I use frozen turkey?

It’s best to use a fully thawed turkey for even cooking. If you only have a frozen turkey, be sure to allow plenty of time for it to thaw in the fridge. Typically, you should allow 24 hours of thawing for every 4-5 pounds of turkey. For example, a 12-pound turkey will need about 3 days to thaw properly in the fridge.

How can I make sure the turkey skin gets crispy?

For crispy skin, make sure to dry the turkey thoroughly before applying the herb butter. The drier the skin, the crispier it will become when roasted. Additionally, if the skin is browning too quickly during roasting, tent the turkey loosely with aluminum foil to prevent it from burning.

What temperature should the turkey reach when it's done?

The turkey should reach an internal temperature of 158°F to 160°F in the thickest part of the thigh or breast when you pull it out of the oven. After resting for 30 minutes, it will continue cooking and should reach a final internal temperature of 165°F .

Easy Garlic Thanksgiving Turkey Recipe for a Perfect Roast

Description

This Garlic Thanksgiving Turkey recipe will make your holiday dinner extra special. It’s juicy, aromatic, and packed with savory garlic and fresh herbs like rosemary, thyme, and sage. Perfectly roasted for a golden crispy skin and tender meat, this turkey is sure to impress your guests.

Ingredients

Scale

1 turkey (12 to 18 lb, fully thawed)
1 onion, peeled and cut into quarters
1 lemon, cut into quarters
1 to 2 sprigs fresh rosemary
1 to 2 sprigs fresh thyme
1 to 2 sprigs fresh sage
Kosher salt, as needed
Fresh ground black pepper, as needed
For the Herb Butter:
3/4 cup unsalted butter, softened
6 garlic cloves, minced
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
For the Roasting Vegetables:
1 onion, peeled and quartered
3 ribs celery, roughly chopped
2 carrots, roughly chopped

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Instructions

Let your turkey come to room temperature for about 1 hour.
Preheat the oven to 325°F (160°C). Remove the giblets and pat the turkey dry with paper towels. Season the inside with kosher salt and pepper.
Stuff the turkey with quartered onion, lemon, and fresh herbs. Don’t overstuff!
Make the herb butter by combining softened butter, garlic, salt, pepper, rosemary, and thyme in a bowl.
Loosen the turkey’s skin and rub one-third of the herb butter under the skin. Rub the remaining butter all over the turkey’s exterior.
Arrange the quartered onion, chopped celery, and carrots in the bottom of a large roasting pan. Place the turkey on top, breast side up, and tuck the wing tips under the bird.
Roast the turkey for about 15 minutes per pound, or until the internal temperature reaches 158°F to 160°F.
Once done, let the turkey rest for about 30 minutes before carving.
Carve the turkey, saving the pan juices for a rich gravy.

Notes

For crispy skin, pat the turkey dry before rubbing with butter. You can also increase the oven temperature to 400°F for the last 20 minutes to get extra crispy skin.

Prep Time: 1 hour
Cook Time: 3-4 hours
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 40g
Cholesterol: 90mg