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–+ servings
Garlic Thanksgiving Turkey

Garlic Thanksgiving Turkey for Juicy, Flavor-Packed Feasts

This Garlic Thanksgiving Turkey recipe elevates your holiday feast into a culinary masterpiece, ensuring juicy meat and crispy skin that everyone will love.
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Prep Time 1 hour
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 each Turkey (12-18 lbs) Ensure it’s fully thawed.
  • 1 tbsp Kosher Salt Enhances overall flavor.
  • 1 tsp Fresh Ground Black Pepper Adds mild heat.
For the Aromatics
  • 3 each Onion Can substitute with shallots.
  • 1 each Lemon Can substitute with orange.
  • 2 each Celery stalks
  • 2 each Carrots
For the Herb Butter
  • 1 cup Unsalted Butter Can replace with olive oil.
  • 5 cloves Fresh Garlic Adjust based on preference.
  • 2 tbsp Fresh Rosemary Fresh is essential.
  • 2 tbsp Fresh Thyme Fresh is essential.
  • 2 tbsp Fresh Sage Fresh is essential.

Equipment

  • roasting pan
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Allow the turkey to sit at room temperature for one hour and remove giblets.
  2. Preheat your oven to 325°F (160°C).
  3. Season the cavity with salt, pepper, and stuff with quartered onion, lemon, and herbs.
  4. In a bowl, combine butter with minced garlic, salt, pepper, and herbs to make herb butter.
  5. Loosen turkey skin and rub herb butter under the skin and on the exterior.
  6. Lay quartered onion, celery, and carrots in the roasting pan as a base.
  7. Roast the turkey for approximately 15 minutes per pound.
  8. Check the internal temperature; it should read 165°F (74°C).
  9. Remove from oven and let it rest for 30 minutes before carving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 2gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgSugar: 1gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. Resting is key for juicy meat.

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