Garlic and Herb Roasted Turkey

 

Ingredients

  • 3/4 cup unsalted butter, softened to room temperature
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh sage
  • 5 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

 

  • 10 – 12 lb. whole turkey
  • 1 white onion, peeled and quartered
  • 1 lemon, quartered
  • 3 – 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage

 

  • Extra fresh herbs
  • Sliced lemons
  • Fresh cranberries

 

Instructions

 

  1. In a small mixing bowl, add all butter ingredients (butter, rosemary, thyme, sage, garlic, lemon zest, salt, and pepper), and stir well to combine.

  2. Set aside for now.

  3. Move oven rack to the lower third position, and preheat the oven to 350°F.

  4. Add a rack to a roasting pan (or you can use a large rimmed baking sheet topped with an oven-safe cooling rack).

  5. Remove the turkey neck and giblets from inside the turkey, and pat the turkey very dry with paper towels.

  6. Add turkey to roasting rack. To the turkey cavity, add the quartered onion, quartered lemon, and sprigs of rosemary, thyme, and sage.

  7. Use kitchen twine to tie the turkey legs together (this helps ensure even cooking), or you can use a piece of turkey skin to hold the legs together.

  8. Gently pull the skin away from the meat, loosening it so you can add the butter. Using a paper towel to grip the skin may help if it's slippery.

  9. Liberally slather the butter under the skin, then over the top as well. I like to use my hands for this so I can really get it everywhere.

  10. Carefully add roasting pan with turkey to the preheated oven and roast for approximately 13 minutes per pound, basting with the pan juices occasionally (I like to baste every 20-30 minutes).

  11. Please know that all ovens cook differently, so use the time as a guide and look for golden brown skin and a thermometer inserted into the thickest part of the breast registers 165°F.

  12. If the turkey skin is getting too dark for your liking, you can tent some aluminum foil over the top as it cooks.

  13. Remove turkey from oven and tent some aluminum foil over the top to help seal in the juices.

  14. Let rest for 15-20 minutes, then discard the onion, lemon, and herbs from inside the turkey cavity. Carve and serve.

 

 

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