Description
A classic holiday roast turkey coated in savory garlic herb butter and filled with lemon, onion, and garlic. Slow roasting creates golden skin and tender, juicy meat for a traditional Thanksgiving centerpiece.
Ingredients
1 whole turkey (5–7 kg), thawed
1 cup unsalted butter, softened
2 tablespoons olive oil
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon dried sage
1 lemon, halved
1 onion, quartered
1 head garlic, halved
3 cups chicken broth
Fresh parsley, optional, for garnish
Instructions
- Preheat the oven to 165°C (325°F) and place a roasting rack inside a large roasting pan. Remove the packaging and giblets from the turkey, then pat the turkey thoroughly dry with paper towels.
- Combine the softened butter, olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage in a bowl. Mix until evenly combined.
- Carefully loosen the skin over the turkey breast without tearing it. Spread some of the herb butter underneath the skin, then rub the remaining herb butter generously over the outside of the turkey, including the breasts, legs, and wings.
- Place the lemon halves, quartered onion, and halved head of garlic inside the turkey cavity.
- Place the turkey breast-side up on the roasting rack. Pour the chicken broth into the bottom of the roasting pan, underneath the rack.
- Roast for approximately 13–15 minutes per pound, or about 4 hours for a turkey of this size. Baste with the pan juices approximately every 45 minutes. If the skin becomes too dark before the turkey is cooked through, loosely tent it with aluminum foil.
- Check the thickest part of the thigh with a meat thermometer without touching the bone. The turkey is done when it reaches at least 74°C (165°F). Check additional areas as needed to confirm doneness.
- Remove the turkey from the oven and rest for 25–30 minutes before carving. Garnish with fresh parsley if desired and serve.
Notes
Cooking time is an estimate; always use the internal temperature as the primary guide for doneness.
For fresh herbs, replace the dried thyme, rosemary, and sage with finely chopped fresh herbs.
For extra citrus aroma, add orange wedges to the cavity along with the lemon.
For stronger garlic flavor, mix several cloves of finely minced or grated fresh garlic into the herb butter.
Add a small amount of smoked paprika to the herb butter for a slightly smoky flavor and deeper skin color.
Turkey stock or vegetable broth can be substituted for the chicken broth.
Store leftover turkey meat in airtight containers in the refrigerator and use within 3–4 days.
For freezing, portion the turkey into freezer-safe containers or bags with a little pan juice or broth to help prevent drying.
Reheat sliced turkey covered with foil and a splash of broth or pan juices until thoroughly hot.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 62 g
- Cholesterol: 210 mg
