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Garlic Thanksgiving Turkey Recipe

Garlic Thanksgiving Turkey
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This Garlic Thanksgiving Turkey is a showstopping holiday centerpiece, infused with garlic herb butter for juicy, flavorful meat and golden, crispy skin. Roasted low and slow over aromatic vegetables, it delivers traditional comfort with elevated flavor.

Ingredients

  • 1 turkey (12 to 18 lb, fully thawed)
  • 1 onion, peeled and cut into quarters
  • 1 lemon, cut into quarters
  • 1–2 sprigs fresh rosemary
  • 1–2 sprigs fresh thyme
  • 1–2 sprigs fresh sage
  • Kosher salt, as needed
  • Fresh ground black pepper, as needed
  • 3/4 cup unsalted butter, softened
  • 6 garlic cloves, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • 1 onion, peeled and quartered (for roasting base)
  • 3 ribs celery, roughly chopped
  • 2 carrots, roughly chopped

Instructions

  1. Remove turkey from the fridge and let it sit at room temperature for 1 hour. Remove giblets from the cavity.
  2. Preheat the oven to 325°F (160°C). Pat the turkey dry with paper towels.
  3. Season the cavity with kosher salt and pepper. Stuff with quartered onion, lemon, and herb sprigs.
  4. In a bowl, mix softened butter, minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper, chopped rosemary, and thyme to make herb butter.
  5. Loosen the skin over the turkey breasts gently. Rub one-third of the herb butter under the skin and the rest over the outside of the bird.
  6. Place chopped onion, celery, and carrots in the bottom of a roasting pan. Set the turkey breast-side up on top of the vegetables and tuck in the wing tips.
  7. Roast the turkey for about 15 minutes per pound, until the internal temperature reaches 158°F to 160°F in the thickest part of the thigh or breast. Tent with foil if skin browns too quickly.
  8. Remove from oven and let rest for 30 minutes covered loosely with foil before carving.
  9. Carve and serve, using pan drippings for optional gravy.

Notes

  • Use dried herbs if fresh are unavailable—use 1 tsp dried for every 1 tbsp fresh.
  • Salted butter can be substituted; reduce added salt by half.
  • Use orange or apple if lemon is not available.
  • Turkey continues to cook while resting, reaching safe 165°F internal temp.
  • Store leftovers in airtight containers up to 4 days or freeze for 3 months.

Find it online: https://www.recipebyelena.com/garlic-thanksgiving-turkey/