Description

This Best Garlic Butter Thanksgiving Turkey recipe features a juicy 8 to 10-pound turkey generously coated with a flavorful blend of garlic, herbs, spices, and butter. Roasted to perfection with aromatic citrus, shallots, and fresh herbs, then basted with butter and chicken broth, it creates a succulent, herbaceous centerpiece ideal for holiday feasts. A rich pan gravy made from turkey drippings, butter, flour, and broth complements the bird perfectly.

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

Stuffing 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)

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Instructions

Prepare the Turkey: Remove the turkey from packaging and pat dry with paper towels. Ensure it is fully thawed for even cooking.
Make the Garlic Butter Mixture: In a bowl, mix the softened unsalted butter with salt, smoked paprika, dried basil, oregano, thyme, garlic powder, onion powder, and ground black pepper until well combined.
Season the Turkey: Carefully loosen the skin of the turkey breast and spread half of the garlic butter mixture generously under the skin, ensuring an even layer. Rub the remaining butter mixture over the outside of the turkey for a flavorful crust.
Stuff the Turkey Cavity: Place the quartered lemons, oranges, roughly chopped shallots, whole garlic cloves, and the bundle of fresh thyme and rosemary inside the turkey cavity. This will infuse the meat with aromatics while roasting.
Truss and Prepare for Roasting: Tie the legs together with kitchen twine and tuck the wings under the body. Place the turkey breast side up on a roasting rack in a large roasting pan.
Roast the Turkey: Preheat the oven to 325°F (163°C). Pour 1 cup of chicken broth into the pan to keep the environment moist. Roast the turkey for about 3 hours, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Baste the turkey every 45 minutes with 1/2 cup melted butter mixed with pan juices to keep it moist and enhance flavor.
Make the Gravy: Once the turkey is done, remove it and let rest. Pour the pan drippings into a saucepan. Melt 1/2 cup butter in the pan over medium heat, then whisk in 1/2 cup flour to create a roux. Gradually add 2 to 3 cups chicken broth and turkey drippings while whisking continuously until thickened. Season with salt and pepper to taste.
Serve: Carve the turkey and serve with the homemade garlic butter pan gravy for a rich and savory holiday meal.

Notes

This recipe works well for larger turkeys; increase the butter and stuffing portions accordingly (1 1/2 times for bigger birds).
Using fresh herbs and citrus inside the cavity enhances the flavor and moisture of the turkey.
Basting frequently with butter keeps the skin crispy and the meat juicy.
Let the turkey rest after roasting to allow juices to redistribute.
The pan gravy is a perfect finishing touch and uses all the delicious drippings from the roast.

Nutrition

Serving Size: 1 slice (approximately 6 oz cooked turkey)
Calories: 420
Sugar: 1g
Sodium: 820mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 28g
Cholesterol: 115mg