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Best Garlic Herb Roasted Turkey Recipe

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This Best Garlic Herb Roasted Turkey recipe is a classic American holiday centerpiece featuring a perfectly roasted turkey with a crispy skin and juicy, flavorful meat. The bird is brined overnight to ensure moisture and then rubbed generously with a butter, garlic, and fresh herb mixture. Aromatics such as apple, onion, carrot, and celery are stuffed inside the cavity to add depth to the flavor. Roasting at high heat initially then lowering the temperature ensures an evenly cooked turkey with a golden crust. Ideal for holiday dinners serving 8 to 12 guests.

Ingredients

Turkey

  • 12–16 pound turkey, thawed for 3–4 days in the fridge if previously frozen

Turkey Brine

  • 2 gallons cold water (8 quarts or 32 cups)
  • 1 1/2 cups coarse kosher salt or 1 cup table salt
  • 1 1/4 cups dark brown sugar, packed
  • 2 Tablespoons whole black peppercorns
  • 2 Tablespoons allspice berries
  • 3–5 sprigs fresh thyme
  • 2–3 sprigs fresh rosemary
  • 5 cloves garlic, smashed
  • 1–2 oranges, rind peeled off in ribbons
  • 2 bay leaves
  • 1 clean 5-gallon bucket or other large container

Garlic Herb Butter

  • 1/2 cup salted butter, softened
  • 2 Tablespoons fresh rosemary, finely chopped
  • 2 Tablespoons fresh thyme, finely chopped
  • 2 Tablespoons fresh oregano, finely chopped
  • 2 Tablespoons fresh tarragon, finely chopped
  • 5–6 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper

Aromatics

  • 1 apple, quartered
  • 1 medium onion, peeled and quartered
  • 1 large carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 2–3 Tablespoons olive oil

Instructions

  1. Prepare the Brine: In a large 5-gallon food-grade bucket, combine 2 gallons of cold water, 1 1/2 cups kosher salt, 1 1/4 cups dark brown sugar, 2 tablespoons whole black peppercorns, 2 tablespoons allspice berries, 3-5 sprigs fresh thyme, 2-3 sprigs fresh rosemary, 5 smashed garlic cloves, orange rind ribbons from 1-2 oranges, and 2 bay leaves. Mix thoroughly to dissolve the salt and sugar.
  2. Brine the Turkey: Remove the neck and giblets from the thawed turkey and discard or set aside. Remove any plastic or wire securing the legs. Gently lower the turkey into the brine bucket ensuring it is fully submerged. Place in the refrigerator or cover with a bag of ice directly on top of the turkey to keep it submerged. Cover the bucket tightly with a lid or thick foil. Brine overnight or up to 24 hours.
  3. Dry the Turkey: Remove the turkey from the brine and pat completely dry both inside and out using plenty of paper towels. Let the turkey air-dry for at least 30 minutes or overnight in the refrigerator for crispier skin.
  4. Make Garlic Herb Butter: Combine the softened butter with 2 tablespoons each of finely chopped rosemary, thyme, oregano, and tarragon. Add the minced garlic, kosher salt, and coarsely ground black pepper. Mash together with a fork or pulse in a food processor until a smooth paste forms.
  5. Apply Butter Under Skin: Carefully separate and loosen the skin from the breast meat by sliding your fingers underneath on both sides, being careful not to tear the skin. Spread about two-thirds of the garlic herb butter evenly under the skin, massaging it gently over the breast meat. Rub the remaining butter mixture inside the turkey cavity.
  6. Stuff the Turkey Cavity: Stuff the cavity with the quartered apple, quartered onion, roughly chopped carrot, and celery stick. Do not cook stuffing inside the turkey to ensure even cooking.
  7. Truss and Prepare for Roasting: Tie the legs securely with kitchen string, folding the wings under the body. Place the turkey breast side up in a roasting pan. At this stage, the turkey can be refrigerated for up to 24 hours to marinate further.
  8. Preheat Oven and Prepare Turkey: Remove the turkey from the fridge 30 to 60 minutes before roasting. Preheat the oven to 450°F (232°C). Rub the turkey all over with 2-3 tablespoons olive oil to help skin crisp and brown. Create an aluminum foil shield shaped as a folded triangle to tent the breast to prevent over-browning.
  9. Start Roasting at High Heat: Place the turkey in the oven and roast at 450°F for 20 minutes to kickstart the browning process.
  10. Lower Temperature and Continue Roasting: Reduce oven temperature to 350°F (177°C) and place the foil shield over the breast. Roast for about 13 minutes per pound (for a 12-pound bird, approximately 2 hours 30 minutes). Baste the turkey every 30 minutes with pan juices to keep the meat moist. Remove the foil shield during the last 30 minutes, unless the skin is evenly browned.
  11. Check for Doneness: Use a meat thermometer to check the internal temperature; it should reach 170°F (77°C) in the meatiest part of the thigh and 160°F (71°C) in the breast. The temperature will rise slightly while resting.
  12. Rest the Turkey: Remove turkey from the oven and tent loosely with foil. Let rest for 30 to 60 minutes before carving to allow juices to redistribute and meat to remain moist.
  13. Serve: Carve the turkey and arrange on a large platter. Garnish with fresh herb sprigs and fresh cranberries or other fruit if desired. Save the pan drippings for making turkey gravy.

Notes

  • This recipe works well for turkeys between 12 and 16 pounds. Larger birds will need proportionally more garlic herb butter and longer roasting times.
  • Do not cook stuffing inside the turkey to ensure it cooks evenly and safely.
  • Air drying the turkey skin in the refrigerator overnight helps achieve a crispier skin.
  • Basting every 30 minutes helps keep the meat moist but avoid opening the oven too frequently.
  • The foil shield protects the breast meat from over-browning during long roasting.
  • If you don’t have fresh herbs, dried herbs can be substituted at about a third of the quantity.

Find it online: http://bitezly.com/best-garlic-herb-roasted-turkey-recipe/