![- 1 whole turkey (12-14 pounds), thawed - 1 cup unsalted butter, softened - 10 cloves garlic, minced - 1 lemon, zested and juiced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh sage, finely chopped - 1 tablespoon fresh thyme, finely chopped - Salt and freshly ground black pepper to taste - 2 cups low-sodium chicken broth - Fresh herbs for garnishing (rosemary, sage, thyme) The main star is the turkey. A fresh, whole turkey gives the best flavor and texture. The butter, softened to room temp, helps spread the garlic and herbs. Garlic adds a rich and savory depth to the dish. Fresh herbs like rosemary, sage, and thyme bring brightness and aroma. Lemon juice cuts through the richness, making each bite refreshing. Chicken broth adds moisture and flavor as the turkey cooks. If you need a different fat, use olive oil instead of butter. For flavor, try adding fresh parsley or tarragon. If you can’t find fresh herbs, use dried ones, but cut the amounts in half. You can also use a smaller turkey if you have fewer guests. Just adjust cooking times based on the weight. Start by unwrapping the turkey. Check the cavity for any giblets and remove them. Rinse the turkey under cold water and pat it dry with paper towels. This step is key for a crispy skin. Next, gently loosen the skin over the turkey breast. Use your fingers or a spoon, but be careful not to tear it. This will help the herb butter flavor seep into the meat. In a medium bowl, combine the softened butter, minced garlic, lemon zest, and lemon juice. Add the chopped rosemary, sage, thyme, salt, and pepper. Mix well until smooth. This garlic herb butter adds a rich flavor. It’s a game-changer for your turkey. Set aside a third of the butter for later use. Preheat your oven to 325°F (165°C). Place the turkey in a large roasting pan. Rub the herb butter generously under the skin and over the outside. Season the cavity with salt and pepper. Pour chicken broth into the pan, which helps keep the turkey moist. Roast the turkey for 13-15 minutes per pound. Use a meat thermometer to check the internal temperature. When it hits 165°F (75°C) in the breast and 175°F (80°C) in the thigh, it’s done. Baste every 30 minutes with pan juices. If the skin darkens too quickly, cover it with aluminum foil. Once roasted, let it rest for 25-30 minutes before carving. This helps the juices stay within the meat. Enjoy your flavorful turkey! For the complete recipe, check the Full Recipe. To keep your turkey juicy, start with a good brine. A simple saltwater brine works well. Brine your turkey for at least 12 hours. This helps it absorb moisture. Also, remember to pat it dry before cooking. A dry turkey skin crisps up better. Basting is key to a flavorful turkey. Every 30 minutes, use a spoon to drizzle pan juices over the turkey. This adds moisture and flavor. If the skin browns too quickly, cover it with foil. This way, it won’t burn. Choose a turkey based on your guest count. Plan for about one pound per person. If you want leftovers, round up. A 12-14 pound turkey is great for 8-10 people. Always check the package for weight details. For the full recipe, follow the steps to create your delicious Garlic Herb Butter Roasted Turkey. {{image_2}} You can change the herbs in the garlic herb butter. Try parsley, oregano, or tarragon. Each herb gives a unique taste. Mix and match to find your favorite blend. You can also use dried herbs if fresh ones are not available. Just remember to use less of the dried herbs since they are stronger. Want to spice things up? Add some crushed red pepper for heat. A splash of balsamic vinegar brings a nice tang. You could also mix in some Dijon mustard for depth. If you love sweetness, try honey or maple syrup. These additions can elevate the flavor of your turkey and make it stand out. Roasting is classic, but you can also smoke or fry your turkey. Smoking adds a rich, smoky flavor. Just use wood chips like apple or hickory. If you prefer frying, it makes the skin super crispy. Make sure to follow safety tips when frying. These methods can create a delicious twist on the garlic herb butter roasted turkey. For the full recipe, check out the Garlic Herb Butter Roasted Turkey 🧄 section. After your meal, store leftover turkey in airtight containers. This keeps it fresh and tasty. Make sure to let the turkey cool before you pack it away. I like to slice the turkey first. This way, it cools faster and is easier to use later. Enjoy leftovers within three to four days for the best flavor. To freeze leftover turkey, wrap it tightly in plastic wrap. Then, put it in a freezer bag or container. Remove as much air as possible to avoid freezer burn. You can freeze turkey for up to six months. Label your bags with the date. This helps you keep track of what you have. When you’re ready to enjoy your turkey again, use the oven for best results. Preheat it to 325°F (165°C). Place the turkey in a baking dish with a bit of broth. Cover it with foil to keep it moist. Heat for about 20-30 minutes or until warm. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. You can also use the microwave, but it may not keep the same flavor. For a delicious meal, follow these tips for storing and reheating your Garlic Herb Butter Roasted Turkey. For the full recipe, check the [Full Recipe]. To cook a turkey, plan for 13-15 minutes per pound. For example, a 12-pound turkey takes about 2.5 to 3 hours. Use a meat thermometer to make sure it's safe to eat. Yes, you can make the herb butter a day ahead. Store it in the fridge in an airtight container. This saves time on the day you roast the turkey. The best way is to use a meat thermometer. Insert it into the thickest part of the breast. It should read 165°F (75°C). Also, check the thigh; it should reach 175°F (80°C) to be fully cooked. This guide covered turkey preparation from start to finish. We explored key ingredients, cooking steps, and helpful tips to ensure a juicy turkey. You can experiment with different herbs, methods, and storage techniques to suit your taste. Use the FAQs for quick answers about cooking times and prep ahead. Remember, cooking turkey can be easy and rewarding with the right plan. Enjoy creating your delicious meal!](https://pagosarecipes.com/wp-content/uploads/2025/07/da04126b-1745-4fe6-b2d5-f0f040df905b-768x768.webp)
Get ready to impress your guests with my Garlic Herb Butter Roasted Turkey. This dish is packed with flavor and sure to be the star of your feast. You’ll learn how to prep your turkey, make a rich garlic herb butter, and roast it to perfection. Follow my easy steps for a juicy turkey everyone will rave about. Let’s turn your holiday meal into a flavorful delight!
Ingredients
List of Ingredients
– 1 whole turkey (12-14 pounds), thawed
– 1 cup unsalted butter, softened
– 10 cloves garlic, minced
– 1 lemon, zested and juiced
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh sage, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– Salt and freshly ground black pepper to taste
– 2 cups low-sodium chicken broth
– Fresh herbs for garnishing (rosemary, sage, thyme)
Key Ingredient Highlights
The main star is the turkey. A fresh, whole turkey gives the best flavor and texture. The butter, softened to room temp, helps spread the garlic and herbs. Garlic adds a rich and savory depth to the dish. Fresh herbs like rosemary, sage, and thyme bring brightness and aroma. Lemon juice cuts through the richness, making each bite refreshing. Chicken broth adds moisture and flavor as the turkey cooks.
Substitutions and Alternatives
If you need a different fat, use olive oil instead of butter. For flavor, try adding fresh parsley or tarragon. If you can’t find fresh herbs, use dried ones, but cut the amounts in half. You can also use a smaller turkey if you have fewer guests. Just adjust cooking times based on the weight.
Step-by-Step Instructions
Prepping the Turkey
Start by unwrapping the turkey. Check the cavity for any giblets and remove them. Rinse the turkey under cold water and pat it dry with paper towels. This step is key for a crispy skin. Next, gently loosen the skin over the turkey breast. Use your fingers or a spoon, but be careful not to tear it. This will help the herb butter flavor seep into the meat.
Making the Garlic Herb Butter
In a medium bowl, combine the softened butter, minced garlic, lemon zest, and lemon juice. Add the chopped rosemary, sage, thyme, salt, and pepper. Mix well until smooth. This garlic herb butter adds a rich flavor. It’s a game-changer for your turkey. Set aside a third of the butter for later use.
Roasting and Basting Details
Preheat your oven to 325°F (165°C). Place the turkey in a large roasting pan. Rub the herb butter generously under the skin and over the outside. Season the cavity with salt and pepper. Pour chicken broth into the pan, which helps keep the turkey moist. Roast the turkey for 13-15 minutes per pound. Use a meat thermometer to check the internal temperature. When it hits 165°F (75°C) in the breast and 175°F (80°C) in the thigh, it’s done. Baste every 30 minutes with pan juices. If the skin darkens too quickly, cover it with aluminum foil. Once roasted, let it rest for 25-30 minutes before carving. This helps the juices stay within the meat. Enjoy your flavorful turkey! For the complete recipe, check the Full Recipe.
Tips & Tricks
Ensuring a Juicy Turkey
To keep your turkey juicy, start with a good brine. A simple saltwater brine works well. Brine your turkey for at least 12 hours. This helps it absorb moisture. Also, remember to pat it dry before cooking. A dry turkey skin crisps up better.
The Importance of Basting
Basting is key to a flavorful turkey. Every 30 minutes, use a spoon to drizzle pan juices over the turkey. This adds moisture and flavor. If the skin browns too quickly, cover it with foil. This way, it won’t burn.
How to Choose the Right Turkey Size
Choose a turkey based on your guest count. Plan for about one pound per person. If you want leftovers, round up. A 12-14 pound turkey is great for 8-10 people. Always check the package for weight details.
For the full recipe, follow the steps to create your delicious Garlic Herb Butter Roasted Turkey.
Variations
Herb Mix Alternatives
You can change the herbs in the garlic herb butter. Try parsley, oregano, or tarragon. Each herb gives a unique taste. Mix and match to find your favorite blend. You can also use dried herbs if fresh ones are not available. Just remember to use less of the dried herbs since they are stronger.
Flavor Additions
Want to spice things up? Add some crushed red pepper for heat. A splash of balsamic vinegar brings a nice tang. You could also mix in some Dijon mustard for depth. If you love sweetness, try honey or maple syrup. These additions can elevate the flavor of your turkey and make it stand out.
Different Cooking Methods
Roasting is classic, but you can also smoke or fry your turkey. Smoking adds a rich, smoky flavor. Just use wood chips like apple or hickory. If you prefer frying, it makes the skin super crispy. Make sure to follow safety tips when frying. These methods can create a delicious twist on the garlic herb butter roasted turkey.
For the full recipe, check out the Garlic Herb Butter Roasted Turkey 🧄 section.
Storage Info
Storing Leftovers
After your meal, store leftover turkey in airtight containers. This keeps it fresh and tasty. Make sure to let the turkey cool before you pack it away. I like to slice the turkey first. This way, it cools faster and is easier to use later. Enjoy leftovers within three to four days for the best flavor.
Freezing Techniques
To freeze leftover turkey, wrap it tightly in plastic wrap. Then, put it in a freezer bag or container. Remove as much air as possible to avoid freezer burn. You can freeze turkey for up to six months. Label your bags with the date. This helps you keep track of what you have.
Reheating Tips
When you’re ready to enjoy your turkey again, use the oven for best results. Preheat it to 325°F (165°C). Place the turkey in a baking dish with a bit of broth. Cover it with foil to keep it moist. Heat for about 20-30 minutes or until warm. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. You can also use the microwave, but it may not keep the same flavor. For a delicious meal, follow these tips for storing and reheating your Garlic Herb Butter Roasted Turkey. For the full recipe, check the [Full Recipe].
FAQs
How long to cook a turkey per pound?
To cook a turkey, plan for 13-15 minutes per pound. For example, a 12-pound turkey takes about 2.5 to 3 hours. Use a meat thermometer to make sure it’s safe to eat.
Can I prepare the herb butter in advance?
Yes, you can make the herb butter a day ahead. Store it in the fridge in an airtight container. This saves time on the day you roast the turkey.
What’s the best way to check if the turkey is done?
The best way is to use a meat thermometer. Insert it into the thickest part of the breast. It should read 165°F (75°C). Also, check the thigh; it should reach 175°F (80°C) to be fully cooked.
This guide covered turkey preparation from start to finish. We explored key ingredients, cooking steps, and helpful tips to ensure a juicy turkey. You can experiment with different herbs, methods, and storage techniques to suit your taste. Use the FAQs for quick answers about cooking times and prep ahead. Remember, cooking turkey can be easy and rewarding with the right plan. Enjoy creating your delicious meal!
![- 1 whole turkey (12-14 pounds), thawed - 1 cup unsalted butter, softened - 10 cloves garlic, minced - 1 lemon, zested and juiced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh sage, finely chopped - 1 tablespoon fresh thyme, finely chopped - Salt and freshly ground black pepper to taste - 2 cups low-sodium chicken broth - Fresh herbs for garnishing (rosemary, sage, thyme) The main star is the turkey. A fresh, whole turkey gives the best flavor and texture. The butter, softened to room temp, helps spread the garlic and herbs. Garlic adds a rich and savory depth to the dish. Fresh herbs like rosemary, sage, and thyme bring brightness and aroma. Lemon juice cuts through the richness, making each bite refreshing. Chicken broth adds moisture and flavor as the turkey cooks. If you need a different fat, use olive oil instead of butter. For flavor, try adding fresh parsley or tarragon. If you can’t find fresh herbs, use dried ones, but cut the amounts in half. You can also use a smaller turkey if you have fewer guests. Just adjust cooking times based on the weight. Start by unwrapping the turkey. Check the cavity for any giblets and remove them. Rinse the turkey under cold water and pat it dry with paper towels. This step is key for a crispy skin. Next, gently loosen the skin over the turkey breast. Use your fingers or a spoon, but be careful not to tear it. This will help the herb butter flavor seep into the meat. In a medium bowl, combine the softened butter, minced garlic, lemon zest, and lemon juice. Add the chopped rosemary, sage, thyme, salt, and pepper. Mix well until smooth. This garlic herb butter adds a rich flavor. It’s a game-changer for your turkey. Set aside a third of the butter for later use. Preheat your oven to 325°F (165°C). Place the turkey in a large roasting pan. Rub the herb butter generously under the skin and over the outside. Season the cavity with salt and pepper. Pour chicken broth into the pan, which helps keep the turkey moist. Roast the turkey for 13-15 minutes per pound. Use a meat thermometer to check the internal temperature. When it hits 165°F (75°C) in the breast and 175°F (80°C) in the thigh, it’s done. Baste every 30 minutes with pan juices. If the skin darkens too quickly, cover it with aluminum foil. Once roasted, let it rest for 25-30 minutes before carving. This helps the juices stay within the meat. Enjoy your flavorful turkey! For the complete recipe, check the Full Recipe. To keep your turkey juicy, start with a good brine. A simple saltwater brine works well. Brine your turkey for at least 12 hours. This helps it absorb moisture. Also, remember to pat it dry before cooking. A dry turkey skin crisps up better. Basting is key to a flavorful turkey. Every 30 minutes, use a spoon to drizzle pan juices over the turkey. This adds moisture and flavor. If the skin browns too quickly, cover it with foil. This way, it won’t burn. Choose a turkey based on your guest count. Plan for about one pound per person. If you want leftovers, round up. A 12-14 pound turkey is great for 8-10 people. Always check the package for weight details. For the full recipe, follow the steps to create your delicious Garlic Herb Butter Roasted Turkey. {{image_2}} You can change the herbs in the garlic herb butter. Try parsley, oregano, or tarragon. Each herb gives a unique taste. Mix and match to find your favorite blend. You can also use dried herbs if fresh ones are not available. Just remember to use less of the dried herbs since they are stronger. Want to spice things up? Add some crushed red pepper for heat. A splash of balsamic vinegar brings a nice tang. You could also mix in some Dijon mustard for depth. If you love sweetness, try honey or maple syrup. These additions can elevate the flavor of your turkey and make it stand out. Roasting is classic, but you can also smoke or fry your turkey. Smoking adds a rich, smoky flavor. Just use wood chips like apple or hickory. If you prefer frying, it makes the skin super crispy. Make sure to follow safety tips when frying. These methods can create a delicious twist on the garlic herb butter roasted turkey. For the full recipe, check out the Garlic Herb Butter Roasted Turkey 🧄 section. After your meal, store leftover turkey in airtight containers. This keeps it fresh and tasty. Make sure to let the turkey cool before you pack it away. I like to slice the turkey first. This way, it cools faster and is easier to use later. Enjoy leftovers within three to four days for the best flavor. To freeze leftover turkey, wrap it tightly in plastic wrap. Then, put it in a freezer bag or container. Remove as much air as possible to avoid freezer burn. You can freeze turkey for up to six months. Label your bags with the date. This helps you keep track of what you have. When you’re ready to enjoy your turkey again, use the oven for best results. Preheat it to 325°F (165°C). Place the turkey in a baking dish with a bit of broth. Cover it with foil to keep it moist. Heat for about 20-30 minutes or until warm. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. You can also use the microwave, but it may not keep the same flavor. For a delicious meal, follow these tips for storing and reheating your Garlic Herb Butter Roasted Turkey. For the full recipe, check the [Full Recipe]. To cook a turkey, plan for 13-15 minutes per pound. For example, a 12-pound turkey takes about 2.5 to 3 hours. Use a meat thermometer to make sure it's safe to eat. Yes, you can make the herb butter a day ahead. Store it in the fridge in an airtight container. This saves time on the day you roast the turkey. The best way is to use a meat thermometer. Insert it into the thickest part of the breast. It should read 165°F (75°C). Also, check the thigh; it should reach 175°F (80°C) to be fully cooked. This guide covered turkey preparation from start to finish. We explored key ingredients, cooking steps, and helpful tips to ensure a juicy turkey. You can experiment with different herbs, methods, and storage techniques to suit your taste. Use the FAQs for quick answers about cooking times and prep ahead. Remember, cooking turkey can be easy and rewarding with the right plan. Enjoy creating your delicious meal!](https://pagosarecipes.com/wp-content/uploads/2025/07/da04126b-1745-4fe6-b2d5-f0f040df905b-250x250.webp)
