Garlic Thanksgiving Turkey
A succulent, aromatic turkey infused with garlic and fresh herbs, perfect for family gatherings during the holidays.
Ingredients
For the turkey
- 1 whole turkey (12-18 pounds) One turkey (twelve to eighteen pounds, fully thawed) Ensure the turkey is fully thawed for even cooking.
- 1 onion One onion, peeled and cut into quarters Adds flavor during roasting.
- 1 lemon One lemon, cut into quarters Provides a citrusy aroma.
- 1-2 sprigs One to two sprigs fresh rosemary Can substitute with other herbs.
- 1-2 sprigs One to two sprigs fresh thyme Adds depth to the flavor.
- 1-2 sprigs One to two sprigs fresh sage Complements the garlic nicely.
- 3/4 cup Three-quarters cup unsalted butter, softened Use this for the garlic butter mixture.
- 6 cloves Six garlic cloves, minced Provides the signature flavor.
- 1 teaspoon One teaspoon kosher salt Adjust to taste.
- 1/2 teaspoon Half teaspoon black pepper Freshly ground is preferred.
For the vegetable base
- 3 ribs Three ribs celery, roughly chopped Creates a natural rack for roasting.
- 2 carrots Two carrots, roughly chopped Adds sweetness to the drippings.
Instructions
Preparation
- Preheat your oven to 325 degrees Fahrenheit.
- Pat the turkey dry, ensuring the skin is clean and ready for seasoning.
- Season generously with kosher salt and fresh ground black pepper.
- Prepare aromatics by cutting the onion and lemon into quarters.
- Tuck the fresh herbs into the turkey cavity.
- In a bowl, combine the softened butter, minced garlic, and seasonings.
- Rub the garlic butter mixture beneath the skin of the turkey.
Cooking
- Set the turkey on a bed of the chopped vegetables in a roasting pan.
- Roast the turkey and baste it regularly with the pan juices until it reaches the proper temperature (165 degrees Fahrenheit).
- Cover the turkey loosely with aluminum foil if it begins to brown too quickly.
- Allow the turkey to rest for at least 20 minutes before carving.
Notes
For freshest flavor, always choose high-quality ingredients, and feel free to substitute herbs based on availability. Basting every 30 minutes keeps the meat moist.