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Quick Herb Butter Roasted Turkey with Garlic & Rosemary

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A simple, no-fuss roasted turkey with crispy skin and juicy meat, thanks to a flavorful herb butter made with garlic and rosemary. Perfect for weeknights or holidays, this recipe delivers a showstopper without the stress.

Ingredients

Scale
  • 1 whole turkey (4–5 kg / 8–10 lbs)
  • 1/2 cup (1 stick / 113 g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, halved
  • 1 small onion, quartered
  • 1 cup (240 ml) low-sodium chicken broth

Instructions

  1. Preheat the oven to 400°F (200°C). Position the rack in the lower third of the oven.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, salt, and pepper. Mix until evenly distributed.
  3. Remove the turkey from its packaging and pat it completely dry with paper towels. Remove any giblets or neck from the cavity.
  4. Using your fingers, gently loosen the skin over the turkey breast. Slide about half of the herb butter directly onto the breast meat under the skin. Rub the remaining butter all over the outside of the turkey, including the legs and wings.
  5. Place the lemon halves and quartered onion inside the turkey cavity.
  6. If using kitchen twine, tie the legs together at the ankles. Tuck the wing tips under the bird’s back.
  7. Place the turkey breast-side up on the rack in your roasting pan. Pour the chicken broth into the bottom of the pan.
  8. Roast for about 12 minutes per pound (500 g) of turkey. For a 4-5 kg (8-10 lb) bird, that’s roughly 1 hour and 45 minutes to 2 hours. Start checking the temperature after 1 hour 30 minutes.
  9. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when the thigh reaches 165°F (74°C) and the breast reaches 160°F (71°C). If the skin is browning too quickly, tent the turkey loosely with aluminum foil.
  10. Once done, remove the turkey from the oven and transfer it to a cutting board. Let it rest for at least 20 minutes before carving.
  11. While the turkey rests, pour the pan drippings into a fat separator or a glass measuring cup. Skim off the fat, then heat the remaining liquid in a small saucepan. Whisk in a tablespoon of flour or cornstarch mixed with a little water, and simmer until thickened. Season with salt and pepper.

Notes

For the best texture, make sure your butter is truly softened. If using a frozen turkey, ensure it is fully thawed before starting. Do not open the oven door too often. The herb butter can be made up to 3 days in advance and stored in the refrigerator.

Nutrition

Keywords: roasted turkey, herb butter, garlic rosemary turkey, quick turkey recipe, Thanksgiving turkey, easy turkey dinner

Find it online: https://cravemila.com/quick-herb-butter-roasted-turkey-with-garlic-and-rosemary/