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Juicy Garlic Herb Butter Roast Turkey: The Foolproof Holiday Centerpiece

A perfectly roasted, golden-brown turkey seasoned with garlic and herbs, resting on a white platter.
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You need a turkey that stays moist and has crispy skin every time. This recipe uses a simple herb butter technique and specific roasting steps to deliver a flavorful, juicy centerpiece for your Thanksgiving or Christmas feast.

Ingredients

Scale
  • 1 whole turkey (12–14 lbs), thawed
  • 1 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 large onion, quartered
  • 1 lemon, halved
  • 4 cups chicken broth
  • 1/4 cup maple syrup (for optional glaze)

Instructions

  1. Remove the turkey from its packaging. Take out the neck and giblets from the cavities. Pat the entire turkey skin completely dry using paper towels. This step is key for crispy skin.
  2. In a small bowl, mix the softened butter with minced garlic, rosemary, thyme, sage, salt, and pepper until you have a uniform herb butter.
  3. Gently loosen the skin over the turkey breast and thighs. Rub about half of the herb butter directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the turkey skin.
  4. Place the onion quarters and lemon halves inside the main cavity of the turkey.
  5. Preheat your oven to 425 degrees Fahrenheit. Place the turkey on a roasting rack set inside a large roasting pan. Pour the chicken broth into the bottom of the pan.
  6. Roast the turkey at 425°F for 30 minutes to start crisping the skin.
  7. Reduce the oven temperature to 325°F. Continue roasting. Baste the turkey with the pan drippings every 45 minutes. For a 12-14 lb turkey, this usually takes about 3 to 3.5 hours total cooking time after the initial high-heat blast.
  8. If you want a maple glaze, mix the maple syrup with 2 tablespoons of pan drippings. Brush this mixture over the skin during the last 30 minutes of cooking.
  9. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 165°F.
  10. Remove the turkey from the oven. Tent it loosely with foil and let it rest on the counter for at least 30 minutes before carving. This resting period keeps the meat juicy.

Notes

  • For extra crispy skin, you can place the turkey uncovered in the refrigerator overnight after applying the herb butter.
  • If you are cooking a larger turkey, plan for an extra 15-20 minutes per 2 pounds over 14 pounds. Always trust the thermometer over the clock.
  • Save the pan drippings to make rich gravy for serving alongside your turkey.

Nutrition

Find it online: https://yumdrizzle.com/juicy-garlic-herb-butter-turkey-recipe/