Herb Roasted Turkey with Garlic and Fresh Herbs
This **Herb Roasted Turkey with Garlic and Fresh Herbs** recipe is a holiday classic featuring a juicy, tender turkey with a crispy, golden skin. Infused with garlic, fresh rosemary, thyme, and sage, this turkey bursts with savory, herbaceous flavors that will be the highlight of any festive meal. Perfect for Thanksgiving or any special gathering, this recipe includes a simple herb butter to keep the meat moist, step-by-step instructions, and tips for prepping and carving like a pro. Serve it with your favorite sides for a delicious, memorable feast!
Equipment
- 1 Roasting Pan – Large enough to fit a 10-12 pound turkey
- 1 Roasting Rack – To elevate the turkey and allow even cooking
- 1 Meat Thermometer – Essential for checking the turkey’s internal temperature
- 1 Sharp Knife – For preparing ingredients and carving the turkey
- 1 Cutting Board – A sturdy board for prepping and carving
- 1 Mixing Bowl – For making the herb butter
- 1 Basting Brush – For brushing herb butter onto the turkey
- 1 Kitchen Twine – For trussing the turkey (optional but recommended)
- Aluminum Foil – To cover the turkey during roasting and resting
- Paper Towels – For patting the turkey dry before seasoning
Ingredients
For the Turkey
- 1 Whole turkey (10-12 pounds), thawed
- ½ cup Unsalted butter, softened
- 6 Cloves garlic, minced
- 1 tbsp Fresh rosemary, finely chopped
- 1 tbsp Fresh thyme, finely chopped
- 1 tbsp Fresh sage, finely chopped
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Lemon, sliced
- 1 Onion, quartered
- 3-4 sprigs Of fresh rosemary, thyme, and sage for the cavity
- 2 cups Chicken broth (for basting)
Special Tips:
- For a stronger garlic flavor, consider using garlic powder in addition to minced garlic.
- Fresh herbs add an irreplaceable flavor, but dried herbs can be substituted in a pinch (just halve the amounts).
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 325°F (160°C). This lower temperature will allow for even cooking, ensuring a juicy and tender turkey.
Step 2: Prepare the Herb Butter
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, salt, and pepper. Mix until the herbs are well incorporated into the butter.
- Step 3: Season the Turkey
- Pat the turkey dry with paper towels. This step helps the herb butter stick and promotes a crisp, golden skin.
- Carefully loosen the skin over the turkey breast by gently sliding your fingers between the skin and the meat. Be gentle to avoid tearing the skin.
- Spread half of the herb butter directly under the skin, ensuring an even coating over the breast meat. Rub the remaining butter all over the turkey’s surface, paying special attention to the drumsticks and wings.
Step 4: Stuff the Turkey
- Place the lemon slices, quartered onion, and fresh herb sprigs into the turkey cavity. This will add an extra burst of flavor from within as the turkey roasts.
Step 5: Roast the Turkey
- Place the turkey on a rack in a large roasting pan. Pour 1 cup of chicken broth into the bottom of the pan to keep the turkey moist during roasting.
- Cover the turkey loosely with aluminum foil and place it in the oven.
- Roast for 13-15 minutes per pound until the internal temperature reaches 165°F (74°C). Remember to baste every 45 minutes with the pan drippings and an additional cup of broth if needed to keep the turkey moist.
Step 6: Final Browning
- For a golden-brown finish, remove the foil during the last 30-45 minutes of roasting.
- Once done, let the turkey rest for 20-30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is juicy and flavorful.
Notes
Make Ahead
To make your holiday meal less hectic, parts of this Herb Roasted Turkey recipe can be prepared in advance. Here’s how:- Herb Butter: You can make the herb butter mixture up to 3 days ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature before applying it to the turkey so it spreads easily.
- Turkey Prep: The turkey can be prepped a day in advance. Season and rub the herb butter under the skin, then cover it tightly with plastic wrap and refrigerate until you’re ready to roast. This also allows the flavors to penetrate the meat for an even tastier result.
- Thawing: If you’re using a frozen turkey, make sure to plan enough time for it to thaw in the refrigerator. Allow 24 hours for every 4-5 pounds of turkey, so a 10-12 pound bird will take about 3 days to thaw completely.
Storage
After your meal, store any leftover turkey to keep it fresh for future enjoyment:- Refrigeration: Let the turkey cool to room temperature, then carve it and place the pieces in an airtight container or tightly wrap them in aluminum foil. Refrigerate within 2 hours of cooking. Leftover turkey will stay fresh in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the turkey. Place the carved pieces in an airtight, freezer-safe container or wrap them tightly in plastic wrap and aluminum foil. Properly stored, turkey can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: To keep the turkey moist when reheating, place it in a baking dish, add a splash of broth, and cover with foil. Heat in the oven at 300°F until warmed through, or use a microwave with a microwave-safe cover to retain moisture.