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Garlic Thanksgiving Turkey

Garlic Thanksgiving Turkey That Will Wow Your Guests

This Garlic Thanksgiving Turkey will become the centerpiece of your holiday feast, blending tradition with effortless preparation.
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Prep Time 1 hour
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 Turkey (12 to 18 lb, fully thawed) Ensure it’s correctly thawed for even cooking.
For the Aromatics
  • 1 Onion, peeled and cut into quarters Adds moisture and flavor while roasting.
  • 1 Lemon, cut into quarters Brightens the flavor profile.
  • 1 to 2 sprigs Fresh Rosemary Offers delightful herbal tones.
  • 1 to 2 sprigs Fresh Thyme Contributes earthiness.
  • 1 to 2 sprigs Fresh Sage Complements the turkey’s flavor.
For the Seasoning
  • Kosher Salt Use generously to elevate flavor.
  • Fresh Ground Black Pepper Adds a touch of spice.
For the Herb Butter
  • 3/4 cup Unsalted Butter, softened Ensures richness and moisture.
  • 6 cloves Garlic, minced Infuses the herb butter.
For the Vegetable Base
  • 3 ribs Chopped Celery, roughly chopped Creates a flavor-packed bed.
  • 2 Carrots, roughly chopped Adds sweetness.

Equipment

  • Roasting Pan
  • Meat thermometer

Method
 

Preparation Steps
  1. Remove your fully thawed turkey from the fridge and let it come to room temperature for about 1 hour.
  2. Preheat your oven to 325°F (160°C). Prepare your roasting pan while the oven heats.
  3. Pat the turkey dry and season the cavity with kosher salt and black pepper.
  4. Stuff the cavity with onion, lemon, rosemary, thyme, and sage.
  5. Mix softened butter with minced garlic, herbs, kosher salt, and black pepper to form a creamy herb butter.
  6. Rub half of the herb butter underneath the skin and coat the outside with the remaining butter.
  7. Lay chopped celery, onion, and carrots in the bottom of your roasting pan.
  8. Place the turkey, breast side up, on top of the vegetable bed, tucking the wing tips underneath.
  9. Roast the turkey, calculating approximately 15 minutes per pound.
  10. If the skin darkens too quickly, tent the turkey with aluminum foil.
  11. Once fully cooked, let the turkey rest for at least 30 minutes before carving.
  12. Carve the turkey and serve with your preferred sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 65gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 175mgSodium: 700mgPotassium: 600mgFiber: 1gVitamin A: 500IUVitamin C: 8mgCalcium: 15mgIron: 2mg

Notes

Store leftover turkey in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.

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