How to Make Garlic Butter Turkey
- 1 whole turkey (10-12 pounds)
- 1 cup unsalted butter, softened
- 8 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt
- Pepper
- 1 lemon, halved
- 1 onion, quartered
- 2 cups chicken broth
- Meat thermometer
- Roasting pan with rack
- Aluminum foil
- Basting brush
- Mixing bowl
- Sharp knife
- Cutting board
Step-by-Step Instructions
Remove the turkey from the fridge 1 hour before cooking to bring it to room temperature. Pat dry with paper towels, making sure the skin is dry to ensure crispiness.
- Ensure the turkey is fully thawed if previously frozen.
In a mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, salt, and pepper. Mix until smooth and well combined.
Gently loosen the skin of the turkey by sliding your fingers underneath. Spread a portion of the garlic butter mixture under the skin, and the remainder on the skin evenly, ensuring full coverage.
- Spread evenly for consistent flavor and moisture.
Place lemon halves and onion quarters inside the turkey cavity. Season the inside with salt and pepper.
- Adjust seasoning according to taste preferences.
Place the turkey breast side up on a roasting rack inside your roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist while cooking.
- Ensure the rack elevates the turkey for even cooking.
Preheat the oven to 325°F (165°C). Roast the turkey for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh using a meat thermometer. Baste occasionally.
- Baste every 30 minutes for extra moisture.
Remove the turkey from the oven and cover with aluminum foil. Let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute.
- Use fresh herbs for maximum flavor.
- Let the butter sit at room temperature for easier mixing.
- Always use a meat thermometer to ensure the turkey is cooked properly to avoid foodborne illness.