Imagine a turkey so perfectly golden, so incredibly juicy, and so packed with herbal flavor that your guests will be talking about it for years to come. This isn't just another roast turkey recipe - this is the ultimate garlic and herb roast turkey that will transform your holiday feast from ordinary to extraordinary. With a magical blend of fresh herbs, a secret butter technique, and foolproof cooking instructions, you're about to become the ultimate holiday cooking hero.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Remove the turkey from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking and helps prevent dryness.
- Preheat the oven to 325°F (165°C). Position the oven rack in the lowest position to accommodate the large turkey.
- In a medium bowl, mix softened butter with minced garlic, chopped rosemary, thyme, and sage. Create a smooth, herb-infused compound butter.
- Pat the turkey dry completely with paper towels. This helps the skin crisp up and allows the herb butter to adhere better.
- Gently loosen the skin of the turkey breast and thighs using your fingers, being careful not to tear the skin.
- Spread the herb butter mixture evenly under the skin and all over the exterior of the turkey. Ensure complete coverage for maximum flavor.
- Season the turkey generously inside and out with salt and freshly ground black pepper.
- Place the turkey breast-side up on a roasting rack inside a large roasting pan. If you don't have a rack, create a bed of roughly chopped onions and carrots.
- Pour the chicken broth into the bottom of the roasting pan. This will help keep the turkey moist and create a flavorful base for gravy.
- Loosely tent the turkey with aluminum foil to prevent excessive browning. Remove the foil during the last hour of cooking to allow the skin to crisp and turn golden brown.
- Roast the turkey for approximately 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Every 45 minutes, baste the turkey with pan juices to maintain moisture and enhance flavor.
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Carve the turkey and serve hot with your favorite side dishes. Save the pan drippings to make a delicious gravy.
Tips
- • Temperature is Key: Always let your turkey sit at room temperature for an hour before cooking to ensure even heat distribution. • Herb Butter Magic: The compound butter under the skin is your secret weapon for maximum flavor and moisture. Take your time massaging it gently to cover every inch. • Moisture Matters: Basting every 45 minutes and using chicken broth in the pan prevents dry meat and adds incredible depth of flavor. • Thermometer is Non-Negotiable: Never guess about doneness. A meat thermometer inserted into the thickest part of the thigh must read exactly 165°F for safe, perfectly cooked turkey. • Resting is Crucial: Those 20-30 minutes of resting after cooking are not optional - they redistribute juices and ensure each slice is succulent. • Crispy Skin Trick: Remove the foil in the last hour of cooking to achieve that gorgeous, crispy golden-brown exterior that everyone craves.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
