Garlic Thanksgiving Turkey
A delightful twist on the traditional turkey recipe, infused with garlic and fresh herbs for a juicy and flavorful dish perfect for holiday gatherings.
Ingredients
Turkey and Aromatics
- 1 whole turkey (12 to 18 lb, fully thawed)
- 1 large onion, peeled and cut into quarters
- 1 whole lemon, cut into quarters
- 1 to 2 sprigs fresh rosemary
- 1 to 2 sprigs fresh thyme
- 1 to 2 sprigs fresh sage
- as needed Kosher salt
- as needed Fresh ground black pepper
Garlic Butter Mixture
- 3/4 cup unsalted butter, softened
- 6 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
Vegetables for Roasting
- 1 large onion, peeled and quartered
- 3 ribs celery, roughly chopped
- 2 medium carrots, roughly chopped
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Remove the turkey from its packaging and take out the giblets and neck.
- Rinse the turkey inside and out with cold water and pat it dry.
- In a bowl, mix the softened butter, minced garlic, kosher salt, black pepper, chopped rosemary, and chopped thyme.
- Loosen the skin of the turkey and spread the garlic butter mixture under the skin.
- Stuff the cavity with onion, lemon, fresh herbs, and extra garlic.
- Place the turkey in a roasting pan surrounded by remaining onion, celery, and carrots.
- Season the outside with kosher salt and black pepper.
Cooking
- Cover with aluminum foil and roast for 13-15 minutes per pound, removing the foil for the last 30-45 minutes.
- Check the internal temperature at the thickest part of the thigh (should reach 165°F/74°C).
- Let it rest for 20-30 minutes before carving.
Notes
Always let the turkey come to room temperature before cooking for even cooking. Basting the turkey with its pan juices every 30 minutes can help keep it moist. If the skin begins to darken too much, cover it loosely with foil to prevent burning.