Garlic Thanksgiving Turkey

If you ask me, Thanksgiving turkey is the star that brings everyone to the table.

This classic holiday centerpiece makes a memorable feast that’s packed with tradition and comfort. Golden, crispy skin and juicy meat pair with simple herbs and butter that let the turkey shine.

It’s roasted low and slow in the oven with a few basic seasonings and plenty of time to develop those deep flavors. Fresh thyme, sage, and a good dose of salt and pepper help the whole bird come together.

It’s a crowd-pleasing main dish that feeds a houseful, a perfect centerpiece for your holiday gathering.

What Kind of Turkey Should I Use?

For the best Thanksgiving turkey, you’ll want to choose between fresh and frozen, and both work great for this recipe. Fresh turkeys tend to be a bit more convenient since there’s no thawing time, but frozen turkeys are often more budget-friendly and just as tasty once properly thawed. If you go with frozen, make sure to allow plenty of time for thawing – a 12 to 18 pound bird needs about 2-4 days in the refrigerator. When selecting your turkey, look for one that feels firm with no tears in the skin, and if you’re buying frozen, avoid any packages with ice crystals or freezer burn. Whether you choose organic, free-range, or conventional, the most important thing is getting a turkey that’s the right size for your crowd and fits comfortably in your roasting pan.

Options for Substitutions

While turkey is the star of this recipe, there are a few swaps you can make if needed:

• Fresh herbs: If you can’t find fresh rosemary, thyme, or sage, you can use dried herbs instead. Use about 1/3 the amount called for in the recipe – so 1 teaspoon dried for every tablespoon of fresh.
• Unsalted butter: Salted butter works fine too, just reduce the added salt in the herb butter mixture by half to avoid over-salting your turkey.
• Turkey size: Don’t stress if you can’t find the exact weight – anything from 10 to 20 pounds will work with this method. Just adjust your cooking time accordingly (about 15 minutes per pound).
• Lemon: No lemon on hand? Try using an orange or even an apple cut into quarters. The citrus adds moisture and flavor to the cavity.
• Vegetables for roasting: The onions, celery, and carrots create a great base, but you can swap in parsnips, leeks, or even potatoes if that’s what you have available.
• Garlic: Fresh garlic is best, but if you’re in a pinch, you can use 1 teaspoon of garlic powder mixed into the butter instead of the minced cloves.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting turkey is not properly thawing it beforehand – a frozen or partially frozen bird will cook unevenly and can be dangerous, so plan for 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey.

Another common error is overcooking the breast meat while waiting for the dark meat to finish, so use a meat thermometer to check that the thickest part of the thigh reaches 165°F while the breast should hit 160°F (it will continue cooking as it rests).

Don’t skip letting your turkey rest for at least 20-30 minutes after removing it from the oven – this allows the juices to redistribute throughout the meat, making carving much easier and keeping your turkey moist.

Finally, avoid stuffing the cavity too tightly with your aromatics, as this prevents proper air circulation and even cooking – just loosely fill it with the quartered onion, lemon, and herb sprigs.

What to Serve With Thanksgiving Turkey?

Turkey is the star of the Thanksgiving table, so you’ll want to surround it with all the classic sides that make the holiday special. I always go for creamy mashed potatoes, savory stuffing, and cranberry sauce – these three are pretty much non-negotiable in my book! Green bean casserole and roasted Brussels sprouts add some nice color and balance to all that richness, while dinner rolls are perfect for soaking up any extra gravy. Don’t forget about the gravy itself – you can make an amazing one using the drippings from this herb-butter roasted turkey that’ll tie everything together beautifully.

Storage Instructions

Refrigerate: Your leftover turkey will stay fresh in the fridge for up to 4 days when stored properly. Slice or shred the meat and keep it in airtight containers or wrap tightly in foil. I like to separate the white and dark meat since they reheat differently, and don’t forget to save some of that crispy skin!

Freeze: Turkey freezes really well for up to 3 months, which is perfect for extending those Thanksgiving leftovers. Package the meat in freezer bags or containers, removing as much air as possible. I often freeze it in meal-sized portions so I can thaw just what I need for sandwiches or soup.

Warm Up: To reheat your turkey without drying it out, add a splash of broth or gravy and warm it gently in the oven at 325°F until heated through. For quick meals, the microwave works fine too – just cover it and use medium power. The meat tastes great in everything from sandwiches to turkey pot pie!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 8000-11000
• Protein: 900-1200 g
• Fat: 400-600 g
• Carbohydrates: 60-85 g

Ingredients

For the turkey and stuffing:

• 1 turkey (12 to 18 lb, fully thawed)
• 1 onion, peeled and cut into quarters
• 1 lemon, cut into quarters
• 1 to 2 sprigs fresh rosemary
• 1 to 2 sprigs fresh thyme
• 1 to 2 sprigs fresh sage
• Kosher salt, as needed
• Fresh ground black pepper, as needed

For the herb butter:

• 3/4 cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

For the roasting vegetables:

• 1 onion, peeled and quartered
• 3 ribs celery, roughly chopped
• 2 carrots, roughly chopped

Step 1: Prepare the Turkey and Aromatics

• 1 turkey (12 to 18 lb, fully thawed)
• kosher salt, as needed
• fresh ground black pepper, as needed
• 1 onion, peeled and cut into quarters
• 1 lemon, cut into quarters
• 1 to 2 sprigs fresh rosemary
• 1 to 2 sprigs fresh thyme
• 1 to 2 sprigs fresh sage

Allow the turkey to come to room temperature by removing it from the fridge and letting it sit for 1 hour before roasting.

Remove the giblets from the cavity.

Meanwhile, preheat the oven to 325°F (160°C).

Pat the turkey dry with paper towels, then generously season the cavity with kosher salt and fresh ground black pepper.

Stuff the cavity with the quartered onion, quartered lemon, and the sprigs of fresh rosemary, thyme, and sage.

Don’t overfill the cavity, especially if the turkey is on the smaller side, to allow proper airflow.

Step 2: Prepare the Herb Butter

• 3/4 cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

In a small bowl, combine the softened unsalted butter, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped fresh rosemary, and chopped fresh thyme.

Stir until the ingredients are well incorporated, forming a flavorful herb butter.

Step 3: Apply the Herb Butter to the Turkey

• herb butter from Step 2

Gently loosen the skin of the turkey by sliding your fingers under it, being careful not to tear it.

Rub about one-third of the prepared herb butter (from Step 2) between the skin and the turkey breasts for extra flavor and moisture.

Then, use the remaining herb butter and rub it all over the outside of the turkey, making sure to cover as much surface as possible for a beautiful, golden finish.

I always take a moment here to massage the butter in—this helps the flavor really sink in!

Step 4: Prepare the Roasting Pan with Vegetables

• 1 onion, peeled and quartered
• 3 ribs celery, roughly chopped
• 2 carrots, roughly chopped
• prepared turkey from Step 3

Place the quartered onion, chopped celery, and chopped carrots in the bottom of a large roasting pan to create a flavorful bed for the turkey.

If you don’t have a roasting rack, these vegetables will also help elevate the turkey and add flavor to the drippings.

Position the stuffed and buttered turkey (from Step 3) on top of the vegetables, breast side up, and tuck the wing tips underneath to prevent them from burning.

Step 5: Roast the Turkey

• stuffed and buttered turkey on vegetables from Step 4

Place the roasting pan with the turkey in the preheated oven.

Roast for about 15 minutes per pound, or until the internal temperature in the thickest part of the thigh or breast reaches 158°-160°F.

Keep an eye on the turkey after it’s about 75% done; if the skin is browning too quickly, tent it loosely with aluminum foil.

The turkey will continue to cook after you remove it from the oven and will reach a final temperature of 165°F as it rests.

Step 6: Rest, Carve, and Serve the Turkey

Allow the turkey to rest for 30 minutes after roasting.

This helps the juices redistribute throughout the meat, resulting in moist and flavorful slices.

Cover the turkey with aluminum foil to keep it warm during the resting period.

Carve and serve the turkey, making sure to save the pan juices for a delicious turkey gravy.

Personally, I find this resting step essential—it really makes the turkey juicier and easier to carve!

Garlic Thanksgiving Turkey

Delicious Garlic Thanksgiving Turkey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings 4

Calories 9500 kcal

Ingredients

  

For the turkey and stuffing:

• 1 turkey (12 to 18 lb, fully thawed)
• 1 onion, peeled and cut into quarters
• 1 lemon, cut into quarters
• 1 to 2 sprigs fresh rosemary
• 1 to 2 sprigs fresh thyme
• 1 to 2 sprigs fresh sage
• kosher salt, as needed
• fresh ground black pepper, as needed

For the herb butter:

• 3/4 cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

For the roasting vegetables:

• 1 onion, peeled and quartered
• 3 ribs celery, roughly chopped
• 2 carrots, roughly chopped

Instructions

 

• Allow the turkey to come to room temperature by removing it from the fridge and letting it sit for 1 hour before roasting. Remove the giblets from the cavity. Meanwhile, preheat the oven to 325°F (160°C). Pat the turkey dry with paper towels, then generously season the cavity with kosher salt and fresh ground black pepper. Stuff the cavity with the quartered onion, quartered lemon, and the sprigs of fresh rosemary, thyme, and sage. Don't overfill the cavity, especially if the turkey is on the smaller side, to allow proper airflow.
• In a small bowl, combine the softened unsalted butter, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped fresh rosemary, and chopped fresh thyme. Stir until the ingredients are well incorporated, forming a flavorful herb butter.
• Gently loosen the skin of the turkey by sliding your fingers under it, being careful not to tear it. Rub about one-third of the prepared herb butter (from Step 2) between the skin and the turkey breasts for extra flavor and moisture. Then, use the remaining herb butter and rub it all over the outside of the turkey, making sure to cover as much surface as possible for a beautiful, golden finish. I always take a moment here to massage the butter in—this helps the flavor really sink in!
• Place the quartered onion, chopped celery, and chopped carrots in the bottom of a large roasting pan to create a flavorful bed for the turkey. If you don't have a roasting rack, these vegetables will also help elevate the turkey and add flavor to the drippings. Position the stuffed and buttered turkey (from Step 3) on top of the vegetables, breast side up, and tuck the wing tips underneath to prevent them from burning.
• Place the roasting pan with the turkey in the preheated oven. Roast for about 15 minutes per pound, or until the internal temperature in the thickest part of the thigh or breast reaches 158°-160°F. Keep an eye on the turkey after it's about 75% done; if the skin is browning too quickly, tent it loosely with aluminum foil. The turkey will continue to cook after you remove it from the oven and will reach a final temperature of 165°F as it rests.
• Allow the turkey to rest for 30 minutes after roasting. This helps the juices redistribute throughout the meat, resulting in moist and flavorful slices. Cover the turkey with aluminum foil to keep it warm during the resting period. Carve and serve the turkey, making sure to save the pan juices for a delicious turkey gravy. Personally, I find this resting step essential—it really makes the turkey juicier and easier to carve!