This juicy roasted garlic herb turkey is smeared with a flavourful garlic herb butter then roasted to a rich golden brown color. This turkey is the best turkey you will ever taste. It is juicy and packed with delicious flavourful. Not only will this simple recipe embellish your holiday menu, this turkey will have your friends and family singing your praises until the next Christmas Day Feast rolls around.
This recipe is all about building levels of flavour to create a juicy, tender, and delicious turkey. The first step to making the perfect turkey is bringing the bird. It lengthens the preparation process but it is definitely worth it.
How to Brine Turkey
Frozen turkeys are usually filled with sodium solutions that prevent the brine from fully penetrating the turkey. Use a fresh organic turkey that will fully absorb the flavours of the brine.
Add the salt, sugar, onions, bay leaves, rosemary, and celery into a large aluminum pot and fill the pot with water. Bring the mixture to boil, then reduce the heat to medium-low and cook for 30 minutes. Remove the brine from the heat and let it cool for 30 minutes. Pour the brine into a large container with a lid and place it in the fridge.
The next day place your turkey into a brining bag. Pour the brine over the turkey and make sure the bird is fully submerged in the liquid, if it is not add an extra cup of water to cover it. Seal the bag and place the turkey into the fridge overnight to allow the turkey to soak up all of those wonderful flavours. Remove the turkey from the brine and rinse with cold water to wash off the extra salt. Using paper towels dry the turkey off and transfer it to a large roasting pan.
How To Cook The Best Herb Roasted Turkey
Butter, garlic, salt, thyme, and pepper all come together to form the medley of flavours that will be slathered all over the turkey. Smear every inch of the bird with butter including underneath the skin of the breast, thigh, and upper drum stick.
When the turkey is coated in butter, place it into an extremely hot oven to develop a lovely golden crust. Reduce the temperature and fully cook the bird all the way through. If the turkey’s skin is browning too much, tint it with foil.
What’s Best Temperature to Cook a Turkey
Cooking times can differ according to the size of the bird. As a general rule of thumb, the turkey needs 13-15 minutes for every pound. Roast the turkey at 425 °F for 30 minutes then reduce the heat to 325°F and roast for another hour. Insert a meat thermometer into the crevice between the leg and breast. When the internal temperature of the meat reaches an internal temperature of 165°F it is finished cooking. Transfer the turkey to a cutting board and cover it with foil. Let the turkey rest for 30 minutes.
Making The Turkey Gravy
Reserve all of the delicious drippings from the pan after you remove the turkey. Strain the dripping and use a spatula to lift any bits of meat stuck to the pan. Melt butter in a small saucepan, then add flour to make a roux. Let the roux cook until it turns a brown colour. Slowly add the pan drippings to the pot whisking constantly to prevent lumps from forming. Bring the mixture to a boil then reduce the heat to medium-low. Simmer for ten minutes and season with salt and pepper to taste.
The Best Herb Roasted Turkey
This turkey is slathered with creamy herb butter and roasted to perfection. Perfect for your holiday menu this turkey is juicy, tender, moist, and delicious.
Prep Time: 20 minutes | Cooling Time: 12 hours | Cook Time: 3 hours 20 minutes
Total Time: 3 hours 40 minutes | Servings: 8
For the Brine:
- 1 cup kosher salt
- ½ cup brown sugar
- 1-2 sprigs rosemary
- 1-2 sprigs thyme
- 2 bay leaves
- 1 cup celery pieces
- 2 cups onion pieces
- 12 cups water
For the Herb Butter:
- 2 ounces unsalted butter
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons minced garlic
- 1 tsp kosher salt
- 1 tsp black pepper
For the herb roasted turkey:
- 12-14 pound turkey, washed, giblets and neck removed
- 3 heads garlic cut in half horizontally
- 3 slices lemon
- 6 sprigs thyme
- 6 sprigs rosemary
- 1/4 cup olive oil
For the Gravy:
- Pan drippings from the turkey
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- Add all of the brine ingredients to a large aluminum pot and bring it to a boil. Reduce the heat to medium-low and simmer the brine for 30 minutes.
- Remove the brine from the heat and cool for 30 minutes. Transfer the liquid to a large container with a lid and store it in the fridge overnight. Remove the brine from the fridge and submerge the turkey in the brine, Store in the refrigerator overnight.
- Using cold water rinse the turkey to wash off the excess salt. Pat the turkey dry using paper towels and place it on a baking sheet to come to room temperature.
- Position the oven rack on the lowest shelf of the oven and preheat the oven to 425°F. In a medium-sized bowl add the herb butter ingredients and mix them well.
- Place a sheet of parchment paper or foil in a large roasting pan. Place 4 halves of garlic cut side down on the pan along with half of the thyme, rosemary, 1 slice of lemon, and olive oil.
- Stuff the turkey with the remaining garlic, thyme, rosemary, and squeeze the remaining slice of lemon into the cavity of the turkey.
- Smear the butter all over the turkey including underneath the skin of the breast, thigh, and upper drumstick. Lay the turkey on top of the herbs. Roast for 30 minutes so the turkey can develop a rich brown crust. Reduce the temperature to 325°F and cook the turkey for an hour and a half. When the turkey reaches an internal temperature of 165°F, transfer it to a cutting board. Cover it with foil and let it rest for 30 minutes.
- Remove the drippings from the pan and strain it. In a small saucepot, melt the butter and stir in the flour. Cook for 4 minutes until the roux turns a brown color. Gradually add in the liquids whisking frequently to prevent lumps Bring to a boil, then reduce the heat to medium-low. Simmer for ten minutes and you will have a delicious glossy gravy. Serve alongside the turkey and enjoy!
This slow-roasted turkey is the best turkey you will ever taste. Not only is it beautiful but it is moist and succulent. This turkey will be the star of your holiday meal.