Easy Garlic and Herb Oven Roasted Turkey Recipe
This easy garlic and herb oven roasted turkey takes all the stress out of making your Thanksgiving turkey! Using simple ingredients and directions, this turns out a juicy and flavorful turkey every time!
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Servings:
Calories: 767kcal
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Ingredients
- 12 - 15 lb. turkey
- 1 stick unsalted butter (softened)
- 1/4 cup olive oil
- 3 Tablespoons assorted fresh chopped herbs (I used basil, rosemary, and parsley)
- Zest of 1 lemon (plus the lemon itself)
- 1/2 yellow onion
- 1 stalk celery (chopped in long strips)
- 1 head garlic
- 1/4 cup Kosher salt (about)
- 2 Tablespoons black pepper (to taste)
Instructions
- Take the turkey out of the fridge and let it rest for 30-60 minutes at room temperature.
- Preheat the oven to 450 degrees.
- Prep your ingredients. In a medium sized bowl, stir together softened butter, olive oil, herbs, and lemon zest. Place the salt and pepper in a bowl and lay out all the other ingredients so they're ready to go.
- You'll probably want to remove any rings and roll up your sleeves at this point because you're about to get up close and personal with this turkey. Ready?
- Remove any gravy packets and the giblets from the turkey cavity. Place the turkey on a roasting pan and pat dry with paper towels. Make sure to dry the top, inside the cavity, and the underside of the turkey.
- Grab a hunk of the butter mixture and rub it all over the turkey, over the wings and breast, underneath, and in the cavity. Then take your fingers and gently work them under the skin (I told you we were going to get up close and personal, right?), and rub some butter under the skin of the breast as well.
- Sprinkle the salt and pepper evenly all over the bird and inside the cavity. You may not need the full 1/4 cup, but the bird should look like a light snow has fallen all over it.
- Halve the garlic crosswise so the centers are exposed then stuff it in the cavity along with the onion, celery, and halved lemon. Tie the legs together with twine, tuck the wings under, and place the bird in the oven.
- Bake the turkey at 450 for 30 minutes then turn the heat down to 350, tent with foil, and continue to cook for 2 hours. Take the bird out after 2 hours and insert a thermometer into the thickest part of the thigh. If you're way off, set the timer for another 45 minutes and check again. If it's at 150 or higher, you know you're getting close--check every 10-15 minutes from there. Remove the foil for the last 30 minutes of baking, unless it's getting too browned.
- Once the thigh registers 165 degrees, remove the turkey from the oven, and allow to stand for 30 minutes before carving.
Notes
- For larger turkeys: This recipe can be used to make larger turkeys, just make sure to increase the roasting time as well. A 20+ pound turkey will take 4-4 1/2 hours total to roast.
- Swap the herbs: Sage and thyme are also great choices for turkey. If you're using dried herbs, reduce the amount by half.
- Make ahead: You can butter and season the turkey up to 24 hours in advance. Cover it with plastic wrap and let it sit in the fridge until you're ready to cook, then allow it to rest at room temperature for 30 minutes before roasting.
- Leftovers: Keep turkey leftovers in the fridge in a covered container for up to 5 days or freeze for up to 3 months.
- See the post above for all the tips on thawing, prep, roasting, and resting.
Equipment
Nutrition
Calories: 767kcal | Carbohydrates: 1g | Protein: 89g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 2695mg | Potassium: 1265mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 8mg