Description
A classic holiday turkey roasted with a savory garlic and rosemary compound butter, resulting in golden-brown skin and juicy meat.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 3 tablespoons fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 lemon, halved
- 1 yellow onion, quartered
- 4 cloves garlic, smashed (for cavity)
Instructions
- Preheat oven to 325°F (165°C).
- Remove giblets and pat the turkey completely dry with paper towels.
- In a small bowl, mix the softened butter, chopped rosemary, minced garlic, 1 tablespoon of salt, and pepper.
- Carefully loosen the skin over the breast meat. Rub half of the herb butter directly onto the breast meat under the skin, then rub the remaining butter over the entire exterior of the turkey.
- Stuff the cavity with the halved lemon, quartered onion, and smashed garlic cloves.
- Place the turkey on a roasting rack in a roasting pan. Season the skin with the remaining salt and pepper.
- Roast in the oven until a meat thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). This typically takes 13-15 minutes per pound.
- Remove the turkey from the oven and transfer it to a carving board. Let it rest for 30-45 minutes before carving.
- Prep Time: 30 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American