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Herb Garlic Butter Roasted Turkey

Herb Garlic Butter Roasted Turkey for a Juicy Thanksgiving Feast

This Herb Garlic Butter Roasted Turkey offers a flavorful and moist centerpiece for Thanksgiving with its crispy skin and aromatic herbs.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 10 lb turkey Ensure it is thawed (unsalted, non-Kosher preferred)
  • 2 tablespoons coarse salt Essential for dry brining
  • 1 teaspoon fresh ground black pepper Adds mild heat
For the Herb Butter
  • 4 tablespoons unsalted butter Melted
  • ½ tablespoon fresh thyme Use extra for garnish
  • 1 tablespoon fresh sage More can be used for garnishing
  • 1 tablespoon fresh rosemary Extra stalks can be used for decoration
  • ½ tablespoon garlic powder Can be substituted with fresh minced garlic
For the Stuffing
  • 1 large sweet onion Halved and cut into large chunks
  • 1 lemon Halved
  • 1 orange Halved
  • 1 Granny Smith apple Halved
  • 6 garlic cloves Inserted into the turkey cavity
For Roasting
  • 4 cups chicken broth
  • 1 cup dry white wine Can be replaced with broth
For Garnish
  • fresh orange, lemon, and apple slices For presentation
  • rosemary, parsley, thyme, and pomegranate arils For final garnish

Equipment

  • Roasting pan
  • meat thermometer
  • Mixing Bowls
  • Pastry Brush
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Brine the Turkey: Mix coarse salt and black pepper; rub all over turkey and refrigerate for 12 hours to 3 days.
  2. Prepare the Turkey for Roasting: Pat turkey dry after brining; let it sit at room temperature for about 1 hour.
  3. Make the Herb Garlic Butter: Melt unsalted butter; mix with thyme, sage, rosemary, and garlic powder.
  4. Preheat the Oven and Brush with Herb Butter: Preheat oven to 450°F; coat turkey with herb garlic butter.
  5. Stuff the Turkey: Stuff cavity with onion, garlic cloves, lemon, orange, and Granny Smith apple.
  6. Roast the Turkey: Add broth and wine to the pan; lower oven temperature to 350°F and roast for about 13 minutes per pound.
  7. Check for Doneness: Ensure the turkey reaches an internal temperature of 165°F.
  8. Rest and Carve the Turkey: Let turkey rest for 30 minutes before carving.
  9. Garnish and Serve: Use leftover fruits and herbs to garnish and serve the turkey.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 45gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 750mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Allow the turkey to brine for at least 12 hours for maximum flavor and moisture retention. Always check the internal temperature for safe consumption.

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