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Whole lighter garlic herb butter roasted turkey with golden skin, fresh herbs and juicy carved breast meat for Thanksgiving.

Lighter Garlic Herb Butter Roasted Turkey

A juicy whole Thanksgiving turkey with golden skin, fresh garlic, rosemary, thyme and parsley, using a lighter combination of herb butter and olive oil instead of an overly heavy butter coating.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 4 hours 20 minutes
Servings: 12
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12–14 lb, fully thawed
  • 4 tablespoons unsalted butter softened
  • 3 tablespoons olive oil
  • 5 garlic cloves finely minced or grated
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon lemon zest
  • 2½ tablespoons kosher salt reduced if turkey is pre-brined
  • 1½ teaspoons freshly ground black pepper divided
  • 1 teaspoon garlic powder
  • 1 large yellow onion quartered
  • 1 lemon halved
  • Extra rosemary thyme and parsley sprigs for the cavity
  • 2 cups low-sodium chicken or turkey broth as needed

Method
 

  1. Remove turkey from refrigerator 45–60 minutes before roasting.
  2. Preheat oven to 325°F (165°C).
  3. Place a rack inside a large roasting pan and add 1 cup broth.
  4. Remove neck and giblets.
  5. Pat turkey thoroughly dry.
  6. Combine softened butter, garlic, rosemary, thyme, parsley, lemon zest, and 1 teaspoon black pepper.
  7. Carefully loosen skin over the breast.
  8. Spread approximately two-thirds of the herb butter under the breast skin.
  9. Rub remaining butter lightly over the upper breast skin.
  10. Rub olive oil over the remaining exterior.
  11. Season with kosher salt, remaining pepper, and garlic powder.
  12. Place onion, lemon, and herb sprigs loosely inside the cavity.
  13. Tuck wing tips underneath.
  14. Tie legs loosely with kitchen twine if desired.
  15. Place turkey breast-side up on the roasting rack.
  16. Roast uncovered.
  17. Check pan liquid after approximately 1½ hours and add broth if needed.
  18. Tent the breast loosely with foil if it becomes too dark.
  19. Begin checking internal temperature before the estimated cooking time ends.
  20. Roast until the thickest parts reach at least 165°F (74°C).
  21. Remove from oven.
  22. Rest 30–40 minutes.
  23. Carve and serve with pan juices if desired.

Notes

Use a fully thawed turkey. If the turkey is pre-brined or injected with a salt solution, reduce the added salt significantly. Pat the skin very dry before seasoning. Concentrating the herb butter under the breast skin provides flavor and moisture while allowing the recipe to use less butter overall. Use temperature rather than cooking time alone. Rest thoroughly before carving.