Garlic Herb Roasted Turkey

$- 1 whole turkey (12-14 lbs), thawed - 1 cup unsalted butter, softened - 10 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh sage, chopped - 1 tablespoon onion powder - 1 tablespoon smoked paprika - 2 teaspoons salt - 1 teaspoon black pepper - 4 cups low-sodium chicken broth - 1 lemon, quartered - 1 onion, quartered - Fresh herbs for garnish (extra rosemary, thyme, and sage) When you choose your turkey, aim for one that weighs between 12 to 14 pounds. This size serves about ten to twelve people. Using unsalted butter lets you control the salt level in your dish. The garlic adds bold flavor, while the fresh herbs bring freshness and aroma. Each tablespoon of herbs should be finely chopped for even mixing. The broth keeps your turkey moist and adds depth to the flavor. Fresh herbs make this dish shine. If you cannot find fresh rosemary, thyme, or sage, use dried herbs. Use 1 teaspoon of dried herbs for each tablespoon of fresh herbs. For garlic, if you run out of fresh cloves, garlic powder can work, but use less. You can also swap lemon for orange for a sweeter taste. {{ingredient_image_1}} First, set your oven to 325°F (165°C). This is the ideal temperature for roasting turkey. A steady heat helps cook the turkey evenly. Next, in a medium bowl, mix the following: - 1 cup unsalted butter, softened - 10 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh sage, chopped - 1 tablespoon onion powder - 1 tablespoon smoked paprika - 2 teaspoons salt - 1 teaspoon black pepper Stir until all ingredients blend well. This butter mix adds great flavor to your turkey. Take your thawed turkey and remove the innards from the cavity. Pat the turkey dry using paper towels. Gently separate the skin from the turkey breast with your fingers. Rub half of the garlic herb butter mixture under the skin of the turkey breast. Make sure it spreads evenly. Then, cover the entire turkey with the rest of the butter mixture. Inside the turkey cavity, place quartered lemon and onion for extra taste. Now, put the turkey in a large roasting pan. Pour 4 cups of low-sodium chicken broth around the turkey. This keeps it moist while roasting. Cover the turkey loosely with aluminum foil. Roast it in the preheated oven for about 3 to 4 hours. For the last hour, remove the foil to let the skin crisp. Check the internal temperature; it should reach 165°F (75°C) at the thickest part. Once done, take the turkey out of the oven. Let it rest for 20-30 minutes before carving. This helps the juices stay inside. Serve the turkey on a platter, pouring some pan juices over it. Add fresh herbs for a lovely touch. To keep your turkey moist and tasty, use a good amount of butter. Mix the butter with garlic and herbs. This adds flavor and moisture. Rub this mixture under the skin and on the outside. Pour chicken broth in the pan while roasting. It will help steam the turkey from below. After roasting, always let the turkey rest. Resting lets the juices stay in the meat. If you cut it too soon, the juices run out, and the meat can dry. A good rest is about 20 to 30 minutes. Cover it loosely with foil to keep it warm. One mistake is not drying the turkey before seasoning. Make sure to pat it dry. Another mistake is cooking at too high a heat. Always use a low heat, around 325°F (165°C). Check the internal temperature with a meat thermometer. It should reach 165°F (75°C) in the thickest part. Don’t forget to remove the foil for the last hour. This helps the skin get crispy and golden. Pro Tips Resting Time Matters: Allow the turkey to rest for at least 20-30 minutes after roasting. This helps the juices redistribute, resulting in a juicier turkey. Use a Meat Thermometer: Invest in a good meat thermometer to ensure your turkey is cooked to the safe internal temperature of 165°F (75°C) without overcooking. Flavor Boosters: Consider adding other aromatics like celery or carrots in the roasting pan to enhance the flavor of the drippings for gravy. Herb Variations: Feel free to experiment with other fresh herbs like tarragon or parsley for a unique flavor profile that complements your turkey. {{image_2}} You can change the herbs to suit your taste. Try using fresh parsley or dill. They add a bright flavor. You can also use dried herbs if fresh ones aren't available. Use one-third of the amount when using dried herbs. For a zesty kick, stuff your turkey with citrus fruits. Oranges and limes work great. Cut them into quarters and place them inside the turkey. This adds a fresh aroma and helps keep the meat juicy. You can try different cooking methods to make your turkey special. Brining is a popular choice. Soak the turkey in a saltwater mixture overnight. This keeps the meat moist and flavorful. Smoking is another fun option. Use wood chips like hickory or apple for a deep, rich taste. Cook the turkey slowly on a smoker for several hours. This method gives a unique flavor that everyone will love. Experimenting with these variations can make your garlic herb roasted turkey even better! Store your garlic herb roasted turkey in the fridge. Use an airtight container for best results. Cut the turkey into smaller pieces. This helps it cool faster and stay fresh. You can keep it for up to four days. If you have extra gravy, store that separately. To reheat, preheat your oven to 325°F (165°C). Place the turkey pieces in a baking dish. Add a splash of chicken broth to keep it moist. Cover the dish with foil. Heat for about 20 minutes. Check that it’s warm all the way through. You can also use a microwave. Heat on low power, stirring often. You can freeze leftover turkey too! Wrap it tightly in plastic wrap, then foil. This keeps the air out and prevents freezer burn. Freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned earlier. Enjoy your turkey later! For a gathering of 10-12 people, you need a 12-14 pound turkey. This size gives everyone enough meat, plus some leftovers for the next day. If you have more guests, add another pound for each extra person. Yes, you can use a frozen turkey. Just remember to thaw it in the fridge for about 24 hours for every 4-5 pounds. This will ensure safe and even cooking. If you are short on time, you can thaw it in cold water, changing the water every 30 minutes. Plan for about 13-15 minutes per pound at 325°F (165°C). For a 12-14 pound turkey, this means 3 to 4 hours of cooking time. Always use a meat thermometer to check the thickest part of the turkey. It should reach 165°F (75°C) for safe eating. You can serve many sides with garlic herb roasted turkey. Classic choices include mashed potatoes, green beans, cranberry sauce, and stuffing. A fresh salad or roasted vegetables also make great pairs. Don't forget warm bread or rolls to soak up the delicious juices! This blog post guided you through cooking the perfect garlic herb roasted turkey. You learned about key ingredients, step-by-step instructions, and tips to keep it juicy. Exploring variations and storage tips helps you maximize your meal. Remember to avoid common mistakes to ensure success. Preparing a tasty turkey can impress your guests and create lasting memories. Use these insights to enjoy your cooking journey and serve up a delicious feast next time. It’s all about embracing flavors and having fun in the kitchen!$

A flavorful roasted turkey infused with garlic and fresh herbs, perfect for holiday gatherings.

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Prep Time 30

Cook Time 3 30

Total Time 4

Course Main Course

Cuisine American

Servings 10

Ingredients

1 whole turkey (12-14 lbs), thawed
1 cup unsalted butter, softened
10 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh sage, chopped
1 tablespoon onion powder
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper
4 cups low-sodium chicken broth
1 whole lemon, quartered
1 whole onion, quartered
to taste fresh herbs for garnish (extra rosemary, thyme, and sage)

Instructions

Preheat your oven to 325°F (165°C).
In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, onion powder, smoked paprika, salt, and black pepper. Mix until well combined.
Remove the turkey innards from the cavity and pat the turkey dry with paper towels. Separate the skin from the turkey breast gently using your fingers.
Rub half of the garlic herb butter mixture under the skin of the turkey breast, spreading it evenly for maximum flavor. Spread the remaining mixture over the entire turkey, ensuring it is well covered.
Inside the turkey cavity, place the lemon and onion quarters for added flavor.
Place the turkey in a large roasting pan and pour the chicken broth around the base of the turkey. This will help keep it moist during cooking.
Cover the turkey loosely with aluminum foil and roast it in the preheated oven. For a turkey weighing 12-14 lbs, roast for about 3 to 4 hours, removing the foil for the last hour to allow the skin to crisp and brown. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) at the thickest part.
Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute.
Carve the turkey and arrange it on a serving platter. Pour some of the pan juices over the carved turkey and garnish with fresh herbs.

Notes

Let the turkey rest before carving for juicier meat.

Keyword garlic, herbs, holiday, roasted, turkey