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Garlic Butter Roast Turkey

Garlic butter roast turkey with roasted-garlic herb compound butter goes under the skin for inside basting, keeping the breast juicy. Expect deep bronze, shatteringly crisp skin, with pan drippings that turn into gravy-ready juices.
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Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 whole turkey (12–14 lb), fully thawed, neck and giblets removed
  • 1 tbsp salt (for the dry brine)
  • 1 tsp baking powder
  • 1 tsp black pepper
For the garlic herb butter
  • 1 cup unsalted butter, softened
  • 10 garlic cloves, minced
  • 2 tbsp fresh sage, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp lemon zest
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 0.5 tsp smoked paprika
For the cavity and pan
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 1 yellow onion, quartered
  • 6 fresh sage and rosemary sprigs
  • 2 large carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 2 cup chicken broth

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Dry brine and prep
  1. Pat the turkey completely dry inside and out with paper towels so the skin can crisp. Rub the blend of salt, baking powder, and black pepper all over the skin for even seasoning.
  2. Set the turkey on a rack over a tray and refrigerate it uncovered for 12–24 hours to dry the skin. The skin should look slightly drier and matte before roasting.
Make the garlic herb butter
  1. Mash the softened butter with the minced garlic, fresh sage, rosemary, thyme leaves, lemon zest, 1½ tsp salt, pepper, and smoked paprika until fully combined. Mix until smooth and spreadable with visible flecks of herbs.
Season and assemble the turkey
  1. Remove the turkey from the fridge 1 hour before roasting and preheat the oven to 425°F (220°C) so it roasts evenly. Keep the turkey on the rack so air reaches the skin.
  2. Gently slide your fingers under the breast and thigh skin to loosen it, being careful not to tear it. Lift gently so you create pockets for butter.
  3. Push about two-thirds of the garlic butter directly under the skin and massage it over the meat from the outside to spread it evenly. The skin will look slightly glossy where butter has been worked under.
  4. Rub the remaining butter all over the outside of the turkey. Make sure the legs and back are coated for bronzing.
  5. Stuff the cavity with the lemon halves, halved garlic head, onion quarters, and herb sprigs. Pack lightly so aromatics steam the inside.
  6. Tie the legs together with kitchen twine and tuck the wing tips under the body. Secure it so the wings don’t burn before the turkey finishes.
Roast
  1. Scatter the carrots and celery in a roasting pan, set the turkey on top breast side up, and pour the broth into the pan. Ensure the vegetables sit below the turkey and the broth pools around them.
  2. Roast at 425°F (220°C) for 30 minutes until the skin starts to turn golden. Look for the first deepening color across the breast and thighs.
  3. Reduce the heat to 325°F (165°C) and roast for another 2 to 2½ hours. Baste with pan juices every 45 minutes so the butter-melted coating stays moist.
  4. Continue roasting until a thermometer in the thickest part of the thigh reads 165°F (74°C) and the breast reads 160°F. Tent the breast loosely with foil if the skin browns faster than the meat cooks.
Rest, carve, and serve
  1. Transfer the turkey to a carving board, tent it with foil, and let it rest for 30 minutes before carving. The juices should settle back into the meat.
  2. Carve and serve with the pan drippings spooned over the top. Pour the drippings over slices right before serving for the best sheen.

Notes

Key pro tip: dry-brining uncovered in the fridge for 12–24 hours is what drives the shatter-crisp skin—don’t skip it. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently so the skin stays mostly crisp. Freezing is yes—freeze carved portions up to 2 months. For a lighter option, use half butter and half olive oil in the compound butter, but expect slightly less bronzing.