Go Back
- 1 whole turkey (12-14 pounds), thawed - 6 cloves garlic, minced - 1/4 cup fresh rosemary, chopped - 1/4 cup fresh thyme, chopped - 1/4 cup fresh sage, chopped - 1/2 cup unsalted butter, softened - 2 tablespoons olive oil - 2 lemons, zested and juiced - Salt and pepper to taste - 1 cup carrots, chopped - 1 cup onion, chopped - 1 cup celery, chopped - 4 cups low-sodium chicken broth for moisture The main ingredients form the base of the dish. The turkey is the star, and its size keeps it juicy. Fresh herbs like rosemary, thyme, and sage add bold flavors. Minced garlic brings an aromatic punch. The butter and olive oil create a rich and savory skin. Lemons add brightness and balance, while salt and pepper enhance all the flavors. Aromatics like carrots, onions, and celery add flavor and moisture to the turkey. These ingredients create a delightful stuffing that seeps into the meat as it cooks. The low-sodium chicken broth keeps it all moist and tender. You can find the full recipe above, which will guide you through a delicious cooking journey. Enjoy the rich flavors in every bite! - Preheat the oven to 325°F (163°C). - In a small bowl, mix the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and pepper. This makes a tasty garlic herb butter. - Pat the turkey dry with paper towels. Don’t forget to take out any giblets. - Carefully lift the skin on the turkey breast and thighs. Spread half of the garlic herb butter under the skin. Rub the rest on the outside of the turkey. This helps keep it moist and adds flavor. - Stuff the turkey’s cavity with chopped carrots, onions, and celery. This adds more flavor and keeps the turkey juicy. - Place the turkey on a roasting rack in a large pan. Tuck the wings under the turkey. Pour chicken broth into the pan for extra moisture. - Roast the turkey in the oven. Baste it with the juices every 30 minutes. Cook for about 13-15 minutes per pound. Make sure the internal temperature reaches 165°F (74°C) in the thickest parts. - Once done, take the turkey out and cover it loosely with foil. Let it rest for at least 30 minutes before carving. This helps the juices stay in the meat. For the full recipe, check the complete guide! To ensure a juicy turkey, start with a good brine. Soaking the turkey overnight in a saltwater mix helps it stay moist. Always dry the turkey with paper towels before seasoning. This step promotes crisp skin. The ideal internal temperature for turkey is 165°F (74°C). Check the thickest part of the breast and thighs. Rest the turkey for at least 30 minutes before carving. This allows juices to settle, making each bite tender. Basting your turkey keeps it juicy and adds flavor. I recommend using the turkey’s juices for basting. Baste every 30 minutes with a baster or spoon. This timing gives the turkey time to cook evenly. Avoid opening the oven too often. Each time you do, heat escapes, which can dry out your turkey. Herbs and spices add depth to your dish. I love using rosemary, thyme, and sage for a classic taste. You can also try adding parsley or tarragon for a fresh twist. Citrus fruits like lemons or oranges brighten the flavor. Zest the citrus before juicing to release oils. This simple step enhances the turkey's taste. For more variety, mix in spices like paprika or garlic powder to your herb blend. {{image_2}} You can change the herbs to fit your taste. For example, try basil for a sweet note or oregano for a more robust flavor. You can mix and match different herbs to create your unique blend. When using dried herbs, remember they are more potent than fresh ones. Use one-third of the amount of dried herbs compared to fresh. This adjustment helps keep the taste balanced and avoids overwhelming the dish. You can cook your turkey in many ways. A slow cooker is great for moist meat. It takes longer but gives you a tender turkey. Just ensure you use enough broth for moisture. Oven roasting is classic and gives a lovely crispy skin. You can also grill or smoke the turkey for a smoky flavor. Smoking adds depth and makes it perfect for summer gatherings. Adjust cooking times based on the method you choose. If you use a smaller or larger turkey, you need to adjust the recipe. For smaller turkeys, cut the herbs and butter in half. For larger ones, increase them by one-third. Cooking time varies with turkey size. Aim for 13-15 minutes per pound. Always check the internal temperature to ensure it reaches 165°F (74°C) in the thickest part of the breast and thighs. After you enjoy your garlic herb roasted turkey, store the leftovers safely. First, let the turkey cool down to room temperature. Then, carve the meat off the bone. This helps it cool faster and keeps it fresh longer. Use airtight containers or wrap the turkey tightly in plastic wrap. Store it in the fridge for up to four days. If you want to save turkey for later, freezing is a great option. Place the carved turkey in freezer-safe bags. Remove as much air as possible before sealing. Frozen turkey stays good for about four months. When it's time to enjoy leftovers, reheating is key. You can use the oven, microwave, or stovetop. For the oven, preheat it to 325°F (163°C). Place the turkey in a baking dish with a bit of chicken broth. Cover it with foil to keep it moist. Heat for about 20-30 minutes, or until it's warm all the way through. If you choose the microwave, slice the turkey for quick heating. Use a microwave-safe dish and cover the turkey. Heat in short bursts, checking often, to avoid drying it out. Keeping moisture during reheating is important. Adding a splash of broth or a bit of butter helps. This keeps your turkey juicy and full of flavor. For more detailed instructions, check the Full Recipe. Roasting a turkey takes time and care. A good rule is to cook it for about 13-15 minutes per pound. For a 12-14 pound turkey, plan for around 3 to 4 hours. Always check the turkey’s progress. You want it to be golden brown and juicy. The right internal temperature is key for a safe turkey. Use a meat thermometer to check the thickest part of the breast and thighs. You need it to reach 165°F (74°C). This ensures it is fully cooked and safe to eat. Yes, you can prepare your turkey the day before! This can save you time on the big day. Rub the garlic herb butter on the turkey and cover it with plastic wrap. Let it sit in the fridge overnight. This helps the flavors soak in, making your turkey even tastier. For the full recipe, check out the Garlic Herb Roasted Turkey recipe. In this post, we explored how to make a flavorful garlic herb roasted turkey. You learned about essential ingredients, preparation steps, and cooking methods. We discussed tips for perfecting your roast and how to store and reheat leftovers. Remember, the right herbs and care can make your turkey delicious and juicy. With these guidelines, you can create a memorable dish that impresses family and friends. Happy cooking!

Garlic Herb Roasted Turkey

Get ready to impress your guests with this delicious Garlic Herb Roasted Turkey recipe! Perfect for special occasions, this turkey is infused with aromatic garlic and fresh herbs for a mouthwatering flavor. Follow our easy step-by-step instructions to create a beautifully roasted turkey that’s juicy on the inside and golden on the outside. Click through to explore the full recipe and make your holiday feast unforgettable!
Print Recipe Pin Recipe

Ingredients
  

1 whole turkey (12-14 pounds), thawed

6 cloves garlic, minced

1/4 cup fresh rosemary, chopped

1/4 cup fresh thyme, chopped

1/4 cup fresh sage, chopped

1/2 cup unsalted butter, softened

2 tablespoons olive oil

2 lemons, zested and juiced

Salt and pepper to taste

4 cups low-sodium chicken broth

1 cup carrot, chopped

1 cup onion, chopped

1 cup celery, chopped

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, and pepper. Mix until well combined to form a garlic herb butter.

      Prepare the Turkey: Pat the turkey dry with paper towels. Make sure to remove any giblets from the cavity.

        Season the Turkey: Carefully lift the skin from the turkey breast and thighs using your fingers. Spread half of the garlic herb butter mixture under the skin, and rub the remaining on the outside of the turkey.

          Stuff the Turkey: Stuff the cavity of the turkey with chopped carrots, onion, and celery for added flavor and moisture.

            Secure and Roast: Place the turkey on a roasting rack in a large roasting pan. Tuck the wings under the turkey and pour the chicken broth into the pan.

              Roast: Roast the turkey in the preheated oven, basting with the juices every 30 minutes. Cook for approximately 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thighs.

                Rest and Carve: Once done, remove the turkey from the oven and cover it loosely with aluminum foil. Let it rest for at least 30 minutes before carving to allow the juices to redistribute.

                  Prep Time: 30 min | Total Time: 4 hours | Servings: 10-12

                    - Presentation Tips: Serve the carved turkey on a large platter, garnished with fresh herbs and lemon slices for a vibrant look. Pair with seasonal sides like roasted vegetables and cranberry sauce.