Prepare to revolutionize your holiday feast with the most mouth-watering, jaw-dropping turkey recipe that will have your guests talking for years! This Garlic Herb Butter Roasted Turkey isn't just a meal - it's a culinary masterpiece that transforms an ordinary holiday dinner into an extraordinary gastronomic experience. Imagine tender, juicy meat infused with aromatic herbs and rich, golden-brown skin that crackles with every bite - this recipe is about to become your new family tradition that will make you the undisputed holiday cooking champion!
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 pounds)
- 1 cup unsalted butter, softened
- 8 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- 4 cups chicken broth
Instructions
- Remove the turkey from refrigerator 1 hour before roasting to allow it to come to room temperature. Pat the turkey completely dry with paper towels, ensuring the skin is moisture-free for optimal crispiness.
- Preheat the oven to 325°F (165°C). Position the oven rack in the lowest position to accommodate the large turkey.
- In a medium bowl, combine softened butter, minced garlic, chopped rosemary, and chopped thyme. Mix thoroughly until herbs are evenly distributed throughout the butter.
- Carefully separate the turkey skin from the meat using your hands, working gently to avoid tearing. Spread the herbed butter mixture underneath the skin, massaging it evenly across the breast and thigh meat.
- Season the entire turkey generously with salt and pepper, both inside the cavity and on the exterior skin.
- Place the turkey breast-side up in a large roasting pan. Pour chicken broth into the bottom of the pan to prevent drippings from burning and to create a moist cooking environment.
- Loosely tent the turkey with aluminum foil to prevent excessive browning. Roast for approximately 15 minutes per pound, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Remove the foil during the last hour of cooking to allow the skin to brown and become crispy. Baste the turkey with pan juices every 30 minutes to enhance moisture and flavor.
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
- Carve the turkey and serve hot, spooning additional pan drippings over the meat for extra flavor.
Tips
- Room Temperature Magic: Always let your turkey sit out for an hour before cooking to ensure even roasting.
- Moisture is Key: Pat the turkey completely dry to achieve that crispy, golden skin everyone craves.
- Butter Beneath the Skin: Gently separate the skin and massage herbed butter directly onto the meat for maximum flavor infusion.
- Basting Brilliance: Regularly baste your turkey to keep it moist and develop a gorgeous, rich color.
- Thermometer is Your Best Friend: Always use a meat thermometer to ensure the turkey reaches the safe internal temperature of 165°F.
- Resting Period: Let the turkey rest after cooking to allow juices to redistribute, guaranteeing succulent meat.
- Don't Rush the Roasting: Low and slow is the secret to a perfectly cooked turkey that's tender and never dry.
Nutrition Facts
Calories: 1189kcal
Carbohydrates: 1g
Protein: 70g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 450mg
