Description
This recipe for The Best Garlic Butter Thanksgiving Turkey combines generous amounts of butter, garlic, and herbs to create a moist, flavorful centerpiece perfect for your holiday feast. With a seasoned butter spread infused with smoked paprika, garlic powder, and fresh herbs, and aromatic citrus and shallots stuffed inside, the turkey roasts to golden perfection. The pan drippings are transformed into a rich homemade gravy using butter, flour, and chicken broth, making this a classic and indulgent Thanksgiving dish everyone will love.
Ingredients
Scale
Turkey and Seasoning
- 8 to 10 pound turkey (thawed)
- 1 cup unsalted butter (softened)
- 2 tablespoons salt
- 1 tbsp smoked paprika
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- Ground black pepper, to taste
Citrus and Aromatics
- 2 lemons (quartered)
- 2 oranges (quartered)
- 3 to 4 shallots (roughly chopped)
- 15 to 20 cloves of garlic
- Large bundle fresh thyme and rosemary
Basting and Gravy
- 1/2 cup butter (for basting)
- 1 cup chicken broth (for pan)
- 1/2 cup butter (for gravy)
- 1/2 cup flour (for gravy)
- 2 to 3 cups chicken broth (for gravy)
- Turkey drippings (from pan)
- Salt and pepper (to taste)
Instructions
- Prepare the Turkey: Preheat your oven to 325°F (163°C). Pat the thawed turkey dry with paper towels to ensure crispy skin. In a bowl, mix together 1 cup softened unsalted butter with salt, smoked paprika, dried basil, dried oregano, dried thyme, garlic powder, onion powder, and ground black pepper to create the garlic herb butter spread.
- Season and Stuff: Gently loosen the turkey skin, especially over the breast area, and spread about half of the garlic herb butter mixture underneath the skin for maximum flavor. Spread the remaining butter mixture evenly over the outside of the turkey. Stuff the cavity of the turkey with quartered lemons, oranges, roughly chopped shallots, whole garlic cloves, and the fresh thyme and rosemary bundle for aromatic roasting.
- Roast the Turkey: Place the turkey breast side up on a roasting rack in a large roasting pan. Pour 1 cup of chicken broth into the pan to keep the meat moist during cooking. Tent the turkey loosely with foil and roast in the preheated oven for about 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. During roasting, baste the turkey every 30-45 minutes with melted 1/2 cup butter to enhance flavor and moisture. Remove the foil during the last 45 minutes to allow the skin to become golden brown and crispy.
- Rest the Turkey: Once fully cooked, remove the turkey from the oven and let it rest uncovered for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring succulent slices.
- Make the Gravy: While the turkey rests, place the roasting pan with drippings on the stovetop over medium heat. Pour off excess fat if necessary, retaining about 1/4 cup. Stir in 1/2 cup butter to melt, then whisk in 1/2 cup flour to create a roux. Cook for 2-3 minutes stirring constantly until the mixture is golden and bubbly. Gradually whisk in 2 to 3 cups chicken broth and turkey drippings, stirring continuously to prevent lumps. Bring the gravy to a simmer and cook until thickened to your desired consistency. Season with salt and pepper to taste.
- Serve: Carve the turkey and serve with the homemade garlic butter gravy for a memorable Thanksgiving meal.
Notes
- This recipe is adaptable for larger turkeys by increasing the garlic butter spread and stuffing quantities accordingly (about 1.5 times for turkeys larger than 10 pounds).
- Make sure the turkey is fully thawed before beginning to ensure even cooking.
- Basting frequently with butter helps keep the meat moist and gives the skin a rich color and flavor.
- Resting the turkey after roasting is crucial for juicy meat.
- The gravy is made from scratch using the pan drippings, flour, butter, and chicken broth for depth of flavor.
- Use fresh herbs whenever possible for the best aroma and taste.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey with skin and gravy)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
