Name: Garlic Butter Roasted Turkey Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 12 to 18 pound turkey, fully thawed; 1 onion, peeled and quartered; 1 lemon, quartered; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 sprigs fresh sage; Kosher salt and black pepper, to taste; 1 cup unsalted butter, room temperature; 7 cloves garlic, minced; Salt and black pepper, to taste; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme, finely chopped; 1 onion, peeled and quartered; 3 ribs celery, roughly chopped; 3 carrots, roughly chopped

If you’re looking for that perfect centerpiece for your holiday table or a special weekend feast, I absolutely love this Garlic Butter Roasted Turkey Recipe. It’s honestly a game-changer—juicy, flavorful, and beautifully golden, with garlic-herb butter infused right under the skin. When I first tried this method, I was hooked because it keeps the breast meat tender and moist like nothing else I’ve made before. Stick with me, and I’ll guide you through every step so your turkey turns out fantastic, whether it’s your first roast or you’re looking to up your turkey game.

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Why You’ll Love This Recipe

Hands-On Flavor Infusion: Rubbing garlic herb butter directly beneath the skin ensures every bite is bursting with flavor.
Moist and Tender Turkey: The butter keeps the breast meat from drying out, which is usually the tricky part.
Simple Yet Impressive: Few ingredients and straightforward steps make this recipe approachable even for beginners.
Perfect for Special Occasions: It’s the kind of recipe that makes guests ask for seconds and steals the spotlight.

A whole roasted turkey with a shiny, golden brown skin speckled with black pepper sits centered on a white plate, resting on a bed of green herbs including rosemary and thyme. The turkey has a crispy textured surface and shows well-cooked legs and wings slightly spread out. Around the plate, there are dark purple olives and halved fresh figs with a pink-red interior. Sprigs of fresh herbs and additional fig halves are scattered on the white marbled surface beneath and around the plate. photo taken with an iphone --ar 2:3 --v 7 - Garlic Butter Roasted Turkey, turkey roasting tips, holiday turkey recipe, juicy turkey with garlic and herbs, easy turkey roast method

Ingredients You’ll Need

The magic behind this Garlic Butter Roasted Turkey Recipe really comes down to fresh herbs, garlic, and butter. These simple ingredients all harmonize to add depth of flavor and make your turkey truly unforgettable. I always use fresh herbs when possible—they just bring so much brightness!

Flat lay of a whole raw turkey with pale pink skin, surrounded by fresh quartered yellow lemon wedges, vibrant green sprigs of rosemary, thyme, and sage with fine leaves, golden yellow chunks of unsalted butter, cloves of raw garlic with papery white skins and smooth texture, crisp orange carrot pieces, bright green celery ribs with a fibrous texture, and quartered white onion sections showing layered rings, all naturally arranged in an inviting, slightly scattered pattern, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Garlic Butter Roasted Turkey, turkey roasting tips, holiday turkey recipe, juicy turkey with garlic and herbs, easy turkey roast method

Turkey: Look for a fully thawed 12 to 18-pound bird—thawing takes time, so plan ahead!
Onion: Both inside the cavity and under the turkey, onions add a savory base aroma and flavor.
Lemon: Adds subtle brightness and helps keep the turkey moist inside.
Fresh Rosemary, Thyme, and Sage: These herbs are the soul of the flavor profile and must be fresh for best results.
Unsalted Butter: Room temperature is key here for mixing with garlic and herbs and spreading under the skin evenly.
Garlic: Seven cloves, minced to pack a punch in the butter. Fresh is best, of course!
Kosher Salt and Black Pepper: Essential for seasoning throughout—don’t skimp here.
Celery and Carrots: Chopped roughly to create a flavorful roasting bed that adds moisture and aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Garlic Butter Roasted Turkey Recipe depending on the occasion and what herbs are in my garden or market. It’s surprisingly versatile, so feel free to put your own spin on it!

Herb Variations: Once, I swapped out rosemary and thyme for sage and tarragon, giving the turkey a unique, earthy twist that my family raved about.
Spicy Kick: Add a pinch of smoked paprika or cayenne to the garlic butter if you like a little heat—my husband insisted I try this, and it was a hit.
Butter Alternatives: If you want to skip dairy, try a mix of olive oil, minced garlic, and herbs—similar effect but dairy-free.
Stuffing Inside the Turkey: You can throw in your favorite stuffing into the cavity along with the lemon and onion for added flavor, but I like to keep mine simple for the best roasting results.

How to Make Garlic Butter Roasted Turkey Recipe

Step 1: Prep and Season the Turkey Cavity

First things first—preheat your oven to 325°F (163°C). Now, remove the giblets from the turkey cavity and give the turkey a good pat down with paper towels to dry it. This is crucial for crispy skin. Season the inside nicely with kosher salt and black pepper. Then stuff the cavity with quartered onion, lemon, and fresh herb sprigs (rosemary, thyme, and sage). Doing this amps up the flavor from the inside out, and you’ll be amazed how aromatic your kitchen smells!

Step 2: Make the Garlic Herb Butter

In a bowl, combine softened unsalted butter with minced garlic, finely chopped rosemary and thyme, plus a pinch of salt and black pepper. I usually mix this by hand so I can feel the texture. It smells heavenly and is where all the flavor magic happens!

Step 3: Spread the Herb Butter Under the Skin

This step is a little delicate but trust me, it’s worth it. Carefully slide your fingers or a spoon between the skin and the turkey breast meat to gently loosen it—try to avoid any tears. Then spread a generous layer of that garlic butter right under the skin; this keeps the meat juicy and infuses it with flavor as it roasts. After that, slather the remaining butter all over the outside of the turkey and season it again with salt and pepper. This double layer of goodness guarantees delicious results.

Step 4: Arrange Vegetables and Roast

Place quartered onion, chopped celery, and carrots in the bottom of your roasting pan—this acts as a flavorful bed for your turkey and prevents it from sticking. Set the prepared turkey on top. Cover loosely with foil and pop it into the oven. Roast until the internal temperature in the thickest thigh reaches 160°F; it will continue to cook to 165°F while resting. For me, this usually takes about 3 hours for a 12- to 18-pound bird. During the last 30 minutes, remove the foil so the turkey gets that beautiful golden-brown skin.

Step 5: Rest and Carve

Once it’s done roasting, take the turkey out and tent it with foil. Let it rest for at least 30 minutes—this is key for juicy meat because the juices redistribute instead of running out the second you cut into it. Then carve and enjoy the fruits of your labor!

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Pro Tips for Making Garlic Butter Roasted Turkey Recipe

Slow and Steady Skin Separation: Take your time loosening the skin to avoid tears—small gentle movements work best.
Room Temperature Butter: Softened butter spreads easier and more evenly under the skin, so don’t skip the step of letting it warm up.
Use a Meat Thermometer: I learned this the hard way—checking the internal temperature is the only way to guarantee perfectly cooked turkey every time.
Let It Rest: I promise this isn’t optional; resting your turkey keeps all those lovely juices locked in, making every bite moist and flavorful.

How to Serve Garlic Butter Roasted Turkey Recipe

Garlic Butter Roasted Turkey Recipe - Serving

Garnishes

I like to keep garnishes fresh and simple—bright sprigs of rosemary and thyme scattered over the platter not only make it look inviting but subtly infuse aroma as you carve. Sometimes I add thin lemon slices for a pop of color and zing that complements the garlic butter beautifully.

Side Dishes

My go-to sides with this garlic butter roasted turkey are classic mashed potatoes, roasted Brussels sprouts with balsamic glaze, and a simple cranberry sauce that adds a sweet-tart balance. I also love adding a creamy stuffing on the side—not cooked inside the bird—to keep it moist.

Creative Ways to Present

For special occasions, I’ve arranged the turkey on a large wooden board surrounded by a ring of roasted root vegetables and fresh herbs. It makes for a rustic yet elegant presentation that invites everyone to dig in family-style. Adding a small bowl of garlic herb butter on the side is another fun touch for extra flavor.

Make Ahead and Storage

Storing Leftovers

Once your feast is over and you have leftovers, let the turkey cool completely before carving off the meat from the bones. I store the sliced turkey in an airtight container in the fridge, and it usually stays fresh for 3 to 4 days. This way, it’s easy to grab for quick sandwiches or reheated dinners.

Freezing

If you want to save some for later, freezing the turkey works wonderfully. I wrap sliced meat tightly in plastic wrap and place it in a freezer-safe container or bag. It keeps well up to 6 months—perfect for quick meals months down the line!

Reheating

I usually reheat leftover turkey gently in the microwave covered with a damp paper towel. This simple trick helps retain moisture and prevents the meat from drying out—as turkey can dry easily when reheated. You’ll find it tastes almost as good as freshly carved!

FAQs

Can I prepare the garlic butter ahead of time?

Absolutely! You can mix the garlic herb butter a day or two in advance and keep it covered in the fridge. Just be sure to bring it to room temperature before you spread it under the turkey skin for easy application.
How long does it take to thaw a turkey?

It typically takes about 24 hours for every 4 to 5 pounds to thaw fully in the refrigerator. For a 12-pound turkey, that means roughly 3 days. Planning ahead is important to avoid rushing the thaw.
What if I don’t have fresh herbs?

While fresh herbs are best, you can substitute with dried herbs—use about one third the amount and crush them a bit to release their fragrance. The flavor won’t be quite as vibrant but will still be delicious.
Why do I roast the turkey covered and then uncovered?

Covering the turkey for most of the roasting time helps keep moisture in and prevents the skin from burning. Removing the foil near the end lets the skin brown and crisp up beautifully.
What temperature should the turkey be cooked to?

The turkey is done at an internal temperature of 165°F (74°C) in the thickest part of the thigh. Using a meat thermometer takes the guesswork out and ensures safe yet juicy turkey every time.

Final Thoughts

This Garlic Butter Roasted Turkey Recipe is one of those dishes I come back to year after year because it never disappoints. It transforms turkey from being potentially dry and boring into the star of the show with minimal fuss. If you’re looking to impress family and friends with a juicy, flavorful roast that’s surprisingly easy, you’ve found your winner. Give it a try—you won’t regret it—and I guarantee your kitchen will smell like a dream!