Description
A classic roast turkey featuring a garlic-herb butter rub for moist meat and golden-brown skin. This method ensures a consistent result for any family gathering.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 yellow onion, halved
- 1 lemon, halved
- Fresh herb sprigs for cavity
Instructions
- Remove giblets and pat the turkey skin completely dry with paper towels.
- Allow the turkey to sit at room temperature for 60 minutes.
- Mix softened butter, minced garlic, sage, rosemary, thyme, salt, and pepper into a paste.
- Loosen the breast skin and spread half the butter underneath; rub the remaining butter over the outside of the bird.
- Place the halved onion, lemon, and herb sprigs inside the cavity.
- Set the turkey on a rack in a roasting pan and roast at 325°F (165°C).
- Cook until a meat thermometer reaches 165°F in the thickest part of the thigh.
- Transfer to a carving board and let the meat rest for 45 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American