Description

This Best Garlic Butter Thanksgiving Turkey recipe features a beautifully roasted 8 to 10 pound turkey generously coated with a savory blend of garlic, herbs, and spices. Enhanced with citrus, shallots, and lots of butter, this turkey promises a juicy, flavorful centerpiece perfect for your holiday feast. The rich pan gravy made from turkey drippings, chicken broth, and butter rounds out this classic Thanksgiving dish.

Ingredients

Units 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

Fresh Aromatics and Additions

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 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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Turkey: Remove the thawed turkey from packaging and pat it dry with paper towels. Gently loosen the skin over the breast and set aside.
Make Garlic Butter Mixture: In a bowl, mix together 1 cup softened unsalted butter, 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, and ground black pepper until well combined.
Apply Butter Under the Skin: Carefully spread the garlic butter mixture under the skin of the turkey breast and over the outside skin, ensuring even coverage for maximum flavor.
Stuff the Turkey: Place the quartered lemons, quartered oranges, roughly chopped shallots, 15 to 20 whole garlic cloves, and the bundle of fresh thyme and rosemary inside the turkey cavity to infuse additional aroma and juicy flavors during roasting.
Truss and Prepare for Roasting: Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the turkey breast side up on a rack in a roasting pan.
Add Broth and Baste: Pour 1 cup of chicken broth into the roasting pan. Begin roasting the turkey in a preheated oven (typically 325°F) and baste regularly with 1/2 cup melted butter to keep it moist and flavorful throughout the 3-hour cooking time.
Cook the Turkey: Roast the turkey for approximately 180 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. Baste every 30 minutes for a golden, crispy skin and juicy meat.
Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Allow it to rest for 20 to 30 minutes before carving to let the juices redistribute.
Prepare the Gravy: Pour turkey drippings and pan juices through a strainer into a saucepan. Add 1/2 cup butter to the pan and melt over medium heat. Whisk in 1/2 cup flour and cook, stirring constantly, until lightly golden. Gradually whisk in 2 to 3 cups of chicken broth, continuing to whisk until the gravy thickens. Season with salt and pepper to taste.
Serve: Carve the rested turkey and serve it with the homemade garlic herb gravy for a festive Thanksgiving feast.

Notes

This garlic butter turkey recipe is perfect for Thanksgiving with rich flavors from fresh herbs, citrus, and generous butter.
Adjust the garlic butter and stuffing quantities proportionally for larger turkeys, increasing to 1 1/2 times for turkeys above 10 pounds.
Allow the turkey to rest after roasting to ensure juicy, tender meat that is easy to carve.
The pan gravy made from drippings and chicken broth adds a delicious finishing touch to the meal.

Nutrition

Serving Size: 1 slice (approximately 6 oz)
Calories: 480
Sugar: 2g
Sodium: 680mg
Fat: 35g
Saturated Fat: 19g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 40g
Cholesterol: 140mg