Garlic Herb Butter Thanksgiving Turkey Recipe

This Garlic Herb Butter Thanksgiving Turkey is the recipe I make every single year — no exceptions. It’s simple, reliable, and packed with flavor. The brine is easy, the garlic herb butter infuses the meat beautifully, and the result is always the same: a juicy, tender turkey with perfectly crisp, golden-brown skin.

Because on a holiday as important as Thanksgiving, you don’t want to take any chances with the main event.

Here’s why this roasted turkey has become my forever favorite: the meat turns out flavorful and moist every time, thanks to the brine and rich butter tucked beneath the skin. 

I’ve fine-tuned the time and temperature, so even the turkey breast stays juicy, while the skin crisps up just right. It’s a complete guide - from thawing and brining to seasoning and roasting - so you’ll never have to search for another turkey recipe again. 

Plus, it’s incredibly easy to make, with only about 15 minutes of hands-on prep and no basting required, which is a lifesaver when you’re juggling other Thanksgiving dishes.

This recipe is designed to take the stress out of holiday cooking with tried-and-true dishes you’ll actually enjoy making. So, if you’re looking for a foolproof, flavorful centerpiece for your Thanksgiving table, this is it. 

Spread that homemade garlic herb butter under the skin, roast it until beautifully golden, and get ready for the aroma that fills your kitchen to become your new holiday tradition.

After years of trying everything from deep-fried to grilled turkeys, I always come back to this classic — because nothing beats the taste (or the smell) of a traditional roasted turkey fresh from the oven.

Thawing Your Thanksgiving Turkey

The very first step in preparing your Thanksgiving turkey is one you’ll want to start a few days ahead. Place your frozen turkey in the refrigerator to thaw slowly and safely - ideally in a disposable foil pan to catch any drips. For a 12–16 pound bird, allow about 3–4 days for it to fully defrost in the refrigerator.

For a quicker method, use the cold water method, which takes about 30 minutes per pound and requires changing the water every 30 minutes.

Once thawed, let the turkey rest at room temperature for at least an hour before handling. This helps take the chill off, making it easier to work with and to remove the neck and giblets. Trust me, dealing with a half-frozen turkey is no fun!

There’s no need to rinse the turkey before roasting — washing it can actually spread bacteria around your kitchen. Instead, gently pat the turkey dry inside and out with paper towels. Then season the cavity generously with kosher salt and freshly ground black pepper to start building flavor before roasting.

Turkey & Brine

If your turkey is already pre-brined, you can skip the brining step - though I still recommend using the garlic butter (below) for maximum flavor.

While some roasted turkey recipes call for fancy brines, I like to keep things simple. All you really need is water and salt - the essentials that ensure your turkey stays juicy and tender. That’s all my brine includes! 

Don’t worry, the garlic butter will take care of the rich, aromatic flavor.

For best results, I suggest using kosher salt since it dissolves easily and is more affordable than sea salt (though sea salt works too). Keep in mind that you’ll need quite a bit of salt for the brine to do its job - about 6% of the water’s weight.

Garlic Herb Butter

This is my go-to compound butter recipe - rich, aromatic, and perfect for giving your turkey incredible flavor while crisping up the skin beautifully. Here’s what you’ll need:

• Butter: Use unsalted butter so you can adjust the salt to taste.

• Fresh Herbs: Sage, rosemary, parsley, and thyme are the ultimate trio for roasted turkey. If you don’t have them fresh, simply use 1 teaspoon of dried herbs for every tablespoon of fresh.

• Garlic: Fresh garlic gives the best flavor, so try your best to use fresh garlic.

• Lemon Zest, Salt, and Pepper: These simple additions brighten and balance the butter, enhancing every bite of your turkey.

INGREDIENTS

• 12 pound whole turkey (adjust servings below for a larger or smaller one, depending on the weight and size of your turkey)

• 2 gallons water

• 2 1/2 cups kosher salt

• 1/2 tbsp sea salt

• 1/2 tsp black pepper

• 1/2 cup unsalted butter, softened

• 6 cloves garlic

• 1 tsp lemon zest

• 1 whole garlic

• 1 medium onion cut into wedges

• 1 lemon cut into wedges

• 1 orange cut into wedges

• fresh sage

• fresh rosemary

• fresh thyme

• fresh parsley

RECIPE INSTRUCTIONS

Brine The Turkey:

01. In a large stockpot (big enough to hold the turkey), combine 2 gallons (7.5 L) of water with 2 1/2 cups (128 g) of kosher salt. Take out the neck and giblets from the turkey’s cavity, then submerge the turkey in the brine. Refrigerate for about 10 to 12 hours.

02. Once the turkey has finished brining, drain the water and gently pat dry using paper towels. Place the turkey onto a roasting pan with a roasting rack.

Season With Garlic Butter:

01. Preheat the oven to 350°F and position the oven rack in a low position, so that there is enough room for the turkey.  The top of the turkey should sit just a little above the center level when you place it in the oven later.

02. In a small bowl, mix together the softened butter with sea salt, freshly ground black pepper, finely minced sage, chopped parsley, minced rosemary, thyme, minced garlic, and lemon zest until well blended.

03. Gently run your hands under the skin of the turkey to separate the skin from the meat underneath. Be careful not to tear the skin.

04. Start spreading half of the garlic-herb butter evenly under the turkey’s skin, coating it evenly. Spread the rest of the butter mixture evenly over the outside of the turkey, then generously season with a pinch of sea salt as per your taste and freshly ground black pepper. Spread a little inside the cavity as well.

05. If you prefer, stuff the cavity with halved onions, whole garlic, lemons and oranges, and 2-3 stems of each herb.

06. Tuck the wings beneath the turkey’s back to keep them from burning, and use the extra skin near the base of the backbone to secure the turkey legs together. If you prefer, you can tie them with kitchen twine. 

Roasting the Turkey:

01. Place your turkey in the oven. Roast for 45 minutes uncovered, or until the top is golden.

02. Insert a meat probe thermometer into the thickest section of the turkey breast or thigh. Loosely cover the turkey with foil and place it back in the oven. 

03. Continue roasting until the internal temperature reaches 155°F. This ensures an extra juicy turkey — it’ll rise to 165°F during resting!. 

04. If you don’t have a probe thermometer, a regular meat thermometer will do — you’ll just need to check manually. (The total roasting time - both covered and uncovered - is about 12 to 16 minutes per pound. For this 12-pound turkey, it takes 45 minutes uncovered, followed by 2 1/4 hours covered. )

05. Take the roasted turkey out of the oven and keep it loosely covered with foil. Allow it to rest for around 20 minutes before slicing. During this time, the internal temperature will increase to about 165°F–170°F.

Quick Tips for the Perfect Garlic Herb Butter Thanksgiving Turkey

1. Choose the right brining container.

You can brine your turkey in a large pot, cooler, or brining bag — whichever fits best in your fridge. Last year, I used a large stockpot that was the perfect size, but brining bags are also a great option for easy cleanup.

2. Brining a frozen turkey? No problem.

You can brine a frozen turkey — just make sure it’s thawed enough to remove the giblets first before placing it in the brine.

3. Don’t stress about the roasting pan.

If you don’t have a roasting pan with a rack, you can make your own! Simply place the turkey on a bed of thick-cut onions — this lifts the bird just like a rack would and adds extra flavor to the drippings.

4. Use the right oven rack position.

Always roast your turkey on the bottom oven rack for even browning and perfectly crisp skin. (I once used the second rack by mistake, and it browned a bit too dark on top!)

5. Thermometer placement matters.

Insert your thermometer into the thickest part of the breast or thigh — either works. I prefer the breast and double-check both areas at the end for accuracy. A probe thermometer makes this super easy.

6. Rotate if needed.

Every oven behaves differently. If your turkey isn’t browning evenly, rotate the pan halfway through roasting. One of my ovens needs this — the other doesn’t!

7. Cover carefully.

When you tent your turkey with foil partway through roasting, keep the foil loose. Tight foil can trap steam and soften the skin. If the skin isn’t crispy enough at the end, broil it for a few minutes to finish it off.

8. Make transferring easy.

Use sturdy silicone oven mitts to move your turkey from the roasting pan to the serving platter — they make handling a large bird much simpler (and safer).

9. Know how much turkey to buy.

Plan for 1 pound of turkey per person (including bones), or about 6 ounces of cooked meat each. So, for 12 people, a 12-pound turkey is just right — plus, you’ll have some leftovers!

10. Brining ratio and salt levels.

You’ll need more salt than you think — about 6% of the water’s weight. Use my brine chart to get the perfect balance for juicy, well-seasoned meat.

11. Thawing and roasting time.

Allow 24 hours of thawing in the fridge for every 4–5 pounds of turkey. For roasting, plan 12–16 minutes per pound unstuffed, or 14–18 minutes per pound stuffed. Aim for an internal temperature of 155°F, which will rise to 165°F as it rests.

12. For juicy results every time.

Don’t skip the brine, and make sure your garlic herb butter gets spread under the skin. That combination guarantees moist, flavorful meat and beautifully crisp skin.

13. Storing leftovers.

Store cooked turkey in the refrigerator for 3–5 days or freeze it for up to 3 months.

14. Reheating the right way.

Warm leftovers in smaller pieces with a splash of broth in a covered baking dish at 325°F — this keeps the meat tender and moist.

15. Use those leftovers!

Turn your turkey into something new — make a cozy turkey soup, creamy casserole, or turkey salad. Don’t forget to simmer the carcass into homemade stock for next week’s meals.

Serving Ideas & Garnishing for Garlic Herb Butter Thanksgiving Turkey

Serving Ideas:

• Classic Thanksgiving Spread: Serve your roasted turkey as the centerpiece surrounded by traditional sides — creamy mashed potatoes, homemade gravy, roasted vegetables, cranberry sauce, and buttery dinner rolls. The rich garlic herb butter pairs beautifully with all the classic flavors of the holiday table.

• Lighter Option: For a fresher, lighter take, serve slices of turkey with roasted Brussels sprouts, a crisp autumn salad with apples and pecans, and a side of wild rice pilaf.

• Leftover Transformations: Use the leftover turkey to make hearty turkey sandwiches, creamy turkey soup, or a comforting turkey pot pie. You can even toss shredded turkey into pasta or salads for a quick post-holiday meal.

Garnishing Ideas:

• Fresh Herbs: After carving, garnish your platter with sprigs of rosemary, thyme, and sage for an elegant, fragrant finish.

• Citrus Accents: Add halved lemons or orange slices around the turkey — they not only add color but also complement the garlic herb flavors.

• Seasonal Touches: Decorate the platter with roasted garlic heads, pomegranate seeds, or cranberries for a festive, colorful presentation.

• Glazed Finish: For a beautiful sheen, lightly brush the turkey skin with melted butter or pan drippings just before serving.

• Serving Tip: Arrange the sliced turkey on a large platter with both light and dark meat sections, so guests can easily choose their favorite. Drizzle a bit of the warm garlic butter or gravy over the top for that final mouthwatering touch.

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