Easy Garlic Herb Turkey (Print-Friendly Format)
Turkey roasted with garlic herb butter for juicy, tender meat and golden skin—ideal for festive celebrations.
# Ingredients You’ll Need:
→ Main
01 -
1 whole turkey (6.3-7.25 kg), giblets and neck removed
02 -
Sea salt, to taste
03 -
Black pepper, to taste
→ Herb Butter
04 -
227 g unsalted butter, softened
05 -
1 tablespoon fresh sage, finely chopped
06 -
1 tablespoon fresh thyme, finely chopped
07 -
1 tablespoon fresh rosemary, finely chopped
08 -
4 cloves garlic, minced
09 -
1 teaspoon sea salt
10 -
0.5 teaspoon black pepper
→ Cavity Aromatics
11 -
1 lemon, halved
12 -
A few sprigs each fresh sage, thyme, and rosemary
13 -
1 head garlic, cloves separated and peeled
# How to Make It:
01 -
Allow the whole turkey and butter to stand at room temperature for 1 hour before starting. Set the turkey on a baking sheet to contain any residual juices.
02 -
Combine softened butter, chopped sage, thyme, rosemary, minced garlic, sea salt, and black pepper in a bowl. Mash together with a fork to create a homogenous herb butter.
03 -
Preheat oven to 230°C. Place a rack on the lower third of the oven, removing extra racks if necessary to fit the turkey.
04 -
Unwrap turkey, remove giblets and neck from the cavity if included, and pat the exterior and cavity dry with paper towel. Discard any excess moisture.
05 -
Lightly season the outside and cavity of the turkey with salt and pepper. Stuff the cavity with halved lemon, fresh sprigs of sage, thyme, rosemary, and peeled garlic cloves.
06 -
Rub the herb butter evenly over the turkey skin, avoiding the underside. Tuck the wings under the bird and tie the legs together with kitchen twine for an even roast and tidy presentation.
07 -
Transfer the turkey, breast side up, to a roasting rack set inside a large roasting pan.
08 -
Place roasting pan in oven and immediately reduce heat to 175°C. Roast for approximately 3 hours (for a 6.3 kg turkey), or until a meat thermometer inserted into the thickest part of the thigh registers 74°C. The skin will darken before the turkey is cooked; once well browned, tent loosely with non-stick foil to prevent burning.
09 -
Begin checking the internal temperature 30 minutes before the estimated finish time. Avoid overcooking by not opening the oven excessively, as this lowers the heat and extends roasting time.
10 -
Once cooked, tilt the roasting rack so juices flow into the pan. Carefully transfer turkey to a cutting board and let rest for 20 minutes before carving. This ensures juices redistribute evenly for moist slices.
# Extra Tips:
01 -
Roast time guideline is 13 minutes per 0.45 kilograms at 175°C; adjust for different turkey sizes. An instant-read meat thermometer is essential for safe doneness.
02 -
For brined turkeys, omit or reduce added salt in herb butter and on the skin.