Description

A juicy and flavorful Garlic Thanksgiving Turkey roasted with herb butter, fresh aromatics, and nestled on a bed of savory vegetables—perfectly golden and holiday-ready.

Ingredients

1 turkey (12 to 18 lb, fully thawed)
Kosher salt, as needed
Fresh ground black pepper, as needed
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
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
Roasting Vegetables:
1 onion, peeled and quartered
3 ribs celery, roughly chopped
2 carrots, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Remove the turkey from the fridge and let sit at room temperature for 1 hour. Preheat oven to 325°F (160°C).

2. Remove the giblets. Pat the turkey dry with paper towels. Season the cavity with salt and pepper.

3. Stuff the cavity with the quartered onion, lemon, rosemary, thyme, and sage. Don’t overfill.

4. In a bowl, combine softened butter, garlic, salt, pepper, rosemary, and thyme to make herb butter.

5. Loosen the turkey skin gently. Rub 1/3 of the herb butter under the skin and the rest over the outside of the turkey.

6. Place chopped onion, celery, and carrots in the bottom of a roasting pan. Set the turkey breast-side up on top of the vegetables. Tuck the wing tips under.

7. Roast the turkey for about 15 minutes per pound, or until internal temperature reaches 158°–160°F. Tent with foil if browning too quickly.

8. Remove from oven and let rest for 30 minutes. The temperature will rise to 165°F as it rests.

9. Carve the turkey and serve with pan juices or homemade gravy.

Notes

Letting the turkey rest before and after roasting ensures juicy, evenly cooked meat.

The herb butter adds moisture and rich flavor beneath the skin.

Roasted vegetables beneath the turkey enhance flavor and create delicious pan drippings for gravy.

Use a meat thermometer for best results—don’t rely solely on time per pound.