Description
This Best Garlic Butter Thanksgiving Turkey recipe delivers a juicy, flavorful bird infused with a rich garlic butter blend and aromatic herbs. Perfect for holiday gatherings, the turkey is seasoned inside and out, stuffed with citrus fruits, shallots, garlic, and fresh herbs, then roasted to golden perfection. A homemade pan gravy made from drippings, butter, flour, and chicken broth completes the classic feast centerpiece.
Ingredients
Scale
Turkey and Seasoning
- 8 to 10 pound turkey (thawed)
- 1 cup unsalted butter (softened)
- 2 tablespoons salt
- 1 tbsp smoked paprika
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- Ground black pepper (to taste)
Stuffing and Aromatics
- 2 lemons (quartered)
- 2 oranges (quartered)
- 3 to 4 shallots (roughly chopped)
- 15 to 20 cloves of garlic
- Large bundle fresh thyme and rosemary
Basting and Gravy
- 1/2 cup butter (for basting)
- 1 cup chicken broth (for the pan)
- 1/2 cup butter (for gravy)
- 1/2 cup flour (for gravy)
- 2 to 3 cups chicken broth (for gravy)
- Turkey drippings (from pan)
- Salt and pepper (to taste for gravy)
Instructions
- Prepare the seasoning blend: In a bowl, combine the softened unsalted butter with salt, smoked paprika, dried basil, dried oregano, dried thyme, garlic powder, onion powder, and ground black pepper to create a flavorful garlic herb butter mixture.
- Season the turkey: Pat the thawed turkey dry with paper towels. Carefully loosen the skin from the breast and legs without tearing. Spread a generous amount of the garlic herb butter mixture evenly under the skin as well as on top of the skin to ensure deep flavor throughout the meat.
- Stuff the turkey cavity: Fill the inside of the turkey with quartered lemons, quartered oranges, roughly chopped shallots, whole garlic cloves, and a large bundle of fresh thyme and rosemary. These aromatics will infuse the meat with fresh citrus and herbal notes during roasting.
- Roast the turkey: Place the turkey breast side up on a roasting rack in a large pan. Pour 1 cup of chicken broth into the bottom of the pan to keep the environment moist. Cover loosely with foil and roast in a preheated oven at 325°F (163°C) for approximately 3 hours (about 180 minutes), basting every 30 minutes with 1/2 cup melted butter to keep the skin golden and flavorful. Remove foil during last 45 minutes for crispy skin.
- Make the pan gravy: Once the turkey is done, remove it from the roasting pan and tent with foil to rest. Pour the turkey drippings and pan juices through a strainer into a saucepan, discarding solids. In a separate pan, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour and cook for a few minutes to form a roux. Gradually add 2 to 3 cups of chicken broth and the strained drippings, whisking constantly until smooth and thickened. Season with salt and pepper to taste.
- Serve: Carve the rested turkey and serve with the rich homemade garlic butter pan gravy on the side for a delicious, comforting holiday meal.
Notes
- This garlic butter turkey recipe is easily adaptable for larger birds by increasing the amounts of the seasoning butter and stuffing by 1.5 times.
- Use a meat thermometer to ensure the turkey’s internal temperature reaches 165°F (74°C) for safe consumption.
- Rest the turkey for at least 20 minutes after roasting to allow juices to redistribute for moist slices.
- The pan gravy made from drippings elevates the dish with rich, complex flavor and can be adjusted for desired thickness by altering broth amounts.
- This recipe highlights garlic and fresh herbs for a classic, aromatic Thanksgiving centerpiece.
Nutrition
- Serving Size: 1 slice (approximately 6 oz of cooked turkey with gravy)
- Calories: 420
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
