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For this tasty dish, gather these ingredients: - 1 whole turkey (12-14 lbs), fully thawed - 1 cup unsalted butter, softened to room temperature - 8 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon lemon zest, freshly grated - Salt and freshly ground black pepper, to taste - 2 cups low-sodium chicken broth - 1 large onion, quartered - 2 carrots, peeled and chopped - 2 celery stalks, chopped - A selection of fresh herbs for garnish (optional) Accurate measurements matter. Use a scale for the turkey. A 12-14 lb turkey serves 10-12 people. For the butter, ensure it’s soft for easy mixing. Chop the garlic and herbs finely. This helps release their strong flavors. Grate the lemon zest lightly to avoid bitter bits. When measuring salt and pepper, start small. You can always add more later. Choose fresh ingredients for the best taste. Look for a turkey that is organic or free-range. This often means better flavor and texture. Use high-quality unsalted butter. It should be creamy and soft. Fresh herbs should be vibrant and fragrant. Avoid dried herbs if possible; they lack the punch of fresh ones. Lastly, use low-sodium chicken broth for control over salt levels in your dish. First, preheat your oven to 325°F (165°C). This step is key for even cooking. Next, take the whole turkey out of its packaging. You must remove any giblets or bags from the turkey cavity. Use paper towels to pat the turkey dry. This helps the skin get crispy when roasting. To make the garlic herb butter, grab a mixing bowl. Combine 1 cup of softened butter with 8 cloves of minced garlic. Add 2 tablespoons each of fresh rosemary, thyme, and parsley. Mix in 1 tablespoon of lemon zest, along with salt and pepper to taste. Stir until all the ingredients blend into a smooth, flavorful butter. Now it's time to roast! First, slide your fingers under the turkey skin. Create pockets, especially on the breast and thighs. Spread half the garlic herb butter under the skin. Rub the rest all over the turkey’s outside. This adds flavor and gives a golden look. Stuff the turkey cavity with quartered onions, chopped carrots, and chopped celery. These veggies add great flavor and keep the turkey moist. Pour 2 cups of low-sodium chicken broth into a roasting pan. Place a roasting rack inside the pan, setting the turkey on top, breast side up. Roast the turkey in the oven. Baste it with pan juices every 30 minutes. Cook for about 13-15 minutes per pound. You want the internal temperature to reach 165°F (75°C) in the thigh's thickest part. After roasting, let the turkey rest for 20-30 minutes. This helps the juices spread throughout the meat. Finally, carve the turkey and arrange the slices on a platter. Drizzle some pan juices over the slices for extra flavor. For a lovely touch, garnish with fresh herbs. Enjoy your garlic herb butter roasted turkey! For the complete instructions, check out the Full Recipe. To get a crispy skin on your turkey, start with a dry bird. Pat the turkey with paper towels. This helps remove extra moisture. Next, use the garlic herb butter. Spread it under the skin and on top. The butter adds flavor and helps brown the skin. Roast your turkey at 325°F (165°C) for even cooking. Avoid opening the oven too much. This keeps the heat steady and helps the skin crisp up. Basting is key to a juicy turkey. Baste your turkey every 30 minutes. Use the pan juices to keep the meat moist. This adds flavor and helps with browning. When you baste, use a large spoon. Pour the juices over the turkey. Make sure to get the breast and the legs. This simple step makes a big difference in taste. To know when your turkey is done, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should be at least 165°F (75°C). If you don't have a thermometer, check the juices. They should run clear, not pink. Let the turkey rest for 20-30 minutes after cooking. This helps the juices stay in the meat. For the full recipe, check the detailed instructions in the earlier sections. {{image_4}} You can change the taste of your turkey with different herbs. Try sage and thyme for a classic twist. If you like something fresh, use basil and oregano. For a bit of spice, mix in some chili flakes or paprika. Each combination brings a unique flavor that delights the taste buds. Want to try something new? You can deep-fry or smoke your turkey. Deep-frying gives a crispy skin and juicy meat. Just make sure to safely handle hot oil. Smoking infuses a rich, smoky flavor that is hard to beat. Each method offers a fun way to enjoy turkey. Serve your garlic herb butter roasted turkey with sides that complement its flavor. Mashed potatoes and gravy pair well. Roasted veggies or a crisp salad add freshness. For drinks, a light white wine or sparkling cider enhances the meal. These pairings make your feast even more special. You can find the full recipe for this delicious turkey and more tips to make it shine. After your feast, you may have leftover turkey. To store it right, follow these steps: - Cool down: Let the turkey cool for about two hours. - Slice it: Cut the turkey into smaller pieces for quick access. - Use airtight containers: Place the slices in glass or plastic containers or use heavy-duty foil. - Label: Write the date on each container to track freshness. This way, your turkey will stay tasty and safe to eat for up to four days in the fridge. When you’re ready to enjoy your leftover turkey, reheating it properly is key. Here’s how to do it: - Oven method: Preheat your oven to 325°F (165°C). Place slices in a baking dish, adding a bit of broth to keep it moist. Cover with foil. Heat for about 20-30 minutes or until hot. - Microwave method: Place turkey slices on a microwave-safe plate. Cover with a damp paper towel. Heat in 30-second bursts until warm. Both methods help keep the turkey juicy and delicious. Freezing cooked turkey is a smart way to save it for later. Here are some tips: - Cool first: Make sure the turkey is completely cool before freezing. - Wrap tightly: Use freezer bags or wrap slices in plastic wrap. Squeeze out as much air as possible. This helps prevent freezer burn. - Label and date: Mark the bag with the contents and date. Use within three months for best taste. These steps ensure your turkey stays flavorful and ready for another meal! For more cooking tips, check out the Full Recipe for Garlic Herb Butter Roasted Turkey. Cooking a turkey takes about 13-15 minutes per pound. For example, a 12-pound turkey will take around 2.5 to 3 hours. Always check the thickest part of the thigh for doneness. It should reach 165°F (75°C). This ensures the turkey is safe to eat and juicy. Yes, you can prepare the garlic herb butter ahead of time. Make it a day or two before cooking. Store it in the fridge in a sealed container. When you are ready, just take it out and let it soften. This saves time on the big day. To keep your turkey moist, basting is key. Baste it with pan juices every 30 minutes. Also, adding vegetables like onions, carrots, and celery in the cavity helps. Finally, let the turkey rest after cooking. This allows the juices to spread, making each slice juicy and tender. For the full recipe, check out the Garlic Herb Butter Roasted Turkey recipe above. In this post, we covered how to make a delicious garlic herb butter roasted turkey. We looked at key ingredients, proper preparation, and quality tips. You learned step-by-step instructions for roasting. I also shared tips for a crispy skin and when to check for doneness. Various herb mixes and cooking methods added fun ideas for your meal. In the end, with careful prep and good ingredients, your turkey will shine. Enjoy this dish, and make it a part of your holiday tradition!

Garlic Herb Butter Roasted Turkey

Elevate your holiday feast with this Garlic Herb Butter Roasted Turkey recipe! Learn how to create a mouth-watering turkey perfectly infused with rich garlic and fresh herbs. From preparing the garlic herb butter to roasting tips that ensure a juicy, golden bird, every step is designed for success. Click through to explore this delicious recipe and impress your family and friends with a turkey they'll never forget!
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Ingredients
  

1 whole turkey (12-14 lbs), fully thawed

1 cup unsalted butter, softened to room temperature

8 cloves garlic, finely minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped

1 tablespoon lemon zest, freshly grated

Salt and freshly ground black pepper, to taste

2 cups low-sodium chicken broth

1 large onion, quartered

2 carrots, peeled and chopped

2 celery stalks, chopped

A selection of fresh herbs for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (165°C) to ensure even cooking of the turkey.

    Prepare the Turkey: Carefully take the turkey out of its packaging. Make sure to remove any giblets or bagged parts from the turkey cavity. Pat the surface and inside of the turkey dry with paper towels to promote a crispy skin during roasting.

      Make the Herb Butter: In a mixing bowl, thoroughly combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, and pepper. Mix until all ingredients are well incorporated into a smooth herb butter.

        Apply the Butter: Gently slide your fingers or a spoon under the skin of the turkey, especially over the breast and thighs, to create pockets. Spread half of the garlic herb butter underneath the skin. Rub the remaining butter generously all over the exterior of the turkey to ensure a flavorful and golden skin.

          Add Vegetables for Flavor: Stuff the turkey cavity with the quartered onions, chopped carrots, and chopped celery. This not only adds flavor to the turkey but also helps keep it moist during roasting.

            Roasting Setup: Pour the low-sodium chicken broth into the bottom of a large roasting pan. Place a roasting rack inside the pan and set the turkey on the rack, making sure the breast side is facing up.

              Roast the Turkey: Place the roasting pan in the preheated oven. Roast the turkey, and be sure to baste it with the pan juices every 30 minutes for even browning. Cooking time should be about 13-15 minutes per pound, until the internal temperature reaches 165°F (75°C) measured at the thickest part of the thigh.

                Let it Rest: After roasting, take the turkey out of the oven and allow it to rest for at least 20-30 minutes. This crucial step lets the juices redistribute throughout the meat, making it more succulent when carved.

                  Serve: Strike a presentation with your beautifully roasted turkey by carving it and arranging the slices on a large serving platter. Drizzle some of the delicious pan juices over the turkey slices for added flavor. Consider garnishing with fresh herbs for a beautiful finish.

                    Prep Time, Total Time, Servings: 30 min | 4 hours | Serves 10-12