Description
A classic roasted Thanksgiving turkey featuring a rich garlic and herb butter rub for golden skin and succulent meat.
Ingredients
Scale
- 12–14 lb whole turkey, thawed
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 large onion, quartered
- 3 large carrots, cut into chunks
- 2 stalks celery, cut into chunks
Instructions
- Preheat your oven to 325°F (163°C).
- Remove giblets from the turkey and pat the skin completely dry with paper towels.
- In a medium bowl, combine softened butter, minced garlic, sage, rosemary, thyme, 1 tablespoon of salt, and pepper.
- Carefully lift the skin over the breast meat and spread half of the herb butter directly onto the breast meat.
- Rub the remaining herb butter over the entire exterior of the turkey, including the legs and wings.
- Place the quartered onion, carrots, and celery in the bottom of a roasting pan to create a bed for the bird.
- Place the turkey on top of the vegetables and season the cavity with remaining salt and pepper.
- Roast in the oven until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- If the skin needs more color, increase the oven temperature to 400°F for the final 15-20 minutes.
- Remove from the oven and let the turkey rest on a carving board for 30 to 45 minutes before slicing.
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American