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Garlic_Herb_Roasted_Turkey_Recipe
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Garlic Herb Butter Roasted Turkey

Course Main Course
Cuisine American
Keyword Garlic Herb Butter Turkey
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 10
Calories
Author Eva Fry

Ingredients

  • 12 - 25 lb. whole turkey thawed and giblets removed
  • 1 stick softened butter salted or unsalted
  • fresh herbs like sage thyme, and rosemary
  • 8-10 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
  • 3 celery ribs chopped into 2 inch pieces
  • 1 onion halved
  • 3 carrots chopped into 2 inch pieces
  • 1/2 fresh lemon
  • twine for tying turkey legs

Instructions

  • Thaw the turkey and remove the giblets and neck from the cavity and underside of the turkey - you are looking for 2 things to remove from 2 cavities.
  • Mince the thyme, sage and rosemary,  Mince the garlic cloves.
  • Mix the fresh sage, thyme, rosemary and minced garlic with 1 stick of softened butter.  Add 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon smoked paprika to the softened butter and mix until combined.
  • Transfer the turkey to the roasting pan and tuck the wings under the turkey.
  • Gently separate the skin from the turkey breast with your fingers and place half of the softened garlic herb butter under the skin as far as you can, coating with an even layer.
  • Stuff the turkey cavity with a mixture of celery, onion, lemon half, carrots, and fresh additional fresh herbs (sage, rosemary and thyme).
  • Tie the turkey legs together with the kitchen twine for even cooking.
  • Pat the turkey dry with paper towels so you have a dry surface with which to work.
  • Next, melt the remaining compound butter mixture and brush the melted butter over the top of the turkey.
  • Place the stuffed and seasoned turkey into the oven.  Place remaining celery, onion, and carrots in the roasting pan.  Add 1 cup of water to the roasting pan.
  • If prepping the turkey the night before – then wrap the turkey with foil and place it into the refrigerator overnight.
  • If you are roasting the turkey – place it into a 350° preheated oven.
  • Cook the turkey for approximately 2.5 – 3.5 hours, depending on the size of the turkey.
  • Do not open the oven to check the turkey and do not baste the turkey.  You can check the turkey at 2 hours to check the temperature.
  • Check the internal temperature of the turkey by placing the thermometer in the thickest part of the breast.  It should register at 165° for a done turkey.
  • Remove from the oven once the turkey is cooked and let it rest.  Don’t touch it while it’s resting.
  • Resting the turkey ensures that the juices become redistributed into the meat, allowing for a juicy turkey.   Rest for at least 30 minutes before carving the turkey.