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This garlic butter turkey is rubbed with a buttery blend of vibrant lemon, garlic, fresh herbs, and parmesan. We brine it first for an incredibly juicy and tender roasted turkey, perfect for the holidays.
For more Thanksgiving turkey recipes (like my cajun turkey) and side dishes, be sure to check out my full catalog of Thanksgiving Recipes.
Garlic Butter Turkey Is…
- Full of bold, rich, delicious flavor like fresh herbs, butter, lemon, and garlic.
- Incredibly juicy. Nothing compares to the juiciness of a brined turkey.
- It pairs well with all your favorite sides, from potatoes to cranberry sauce.
- Easy to make; it just requires prep the day before.
- Pretty much foolproof. The result is a beautifully browned turkey every time.
- Just as good using a chicken instead of a turkey. When I’m cooking for a smaller Thanksgiving group, I opt for just a turkey breast or a chicken.
To Brine or Not to Brine?
Although brining is an extra step, once you get this turkey in the oven, you can set it and forget it. No injecting, no basting – just let it be and do its thing in the oven. The brining process ensures the turkey has flavor deeply embedded in the meat, and there is nothing that compares to this result.
Grab These Ingredients
To make this garlic butter turkey, you will need to get these ingredients (of course, be sure to review the recipe card below for the full list of measurements).
Turkey – either a whole turkey or a bone-in turkey breast.
Brine – my favorite brine is actually Kosmos brine – it’s just perfect every time.
Butter & Olive Oil – three sticks of salted butter, softened at room temperature. The olive oil is added to the butter to aid in browning and help the butter adhere to the skin without pulling away.
Garlic & Herbs – I love fresh garlic (rather than the jarred kind) and fresh herbs instead of dried herbs. We’ll use fresh rosemary, thyme, sage, and parsley.
Lemon – we’ll use the zest of a lemon to add brightness to this compound butter.
Parmesan – Grated Parmesan incorporates into butter better than shredded Parm. Try to avoid Parmesan with filler ingredients.
Don’t Forget The Tools
If there is one bummer about roasting a turkey, it’s that you can’t just throw it in the oven as-is (like steak or salmon) and expect it to be juicy. You really have to be intentional about taking the right steps to ensure your turkey turns out exceptionally juicy and tender. Because turkeys are so large, we don’t always have the right tools to do so.
Be sure to grab:
- Brining bags and/or a brining tub kit – also a cheap 5 gallon bucket for home depot lined with a brining bag works just as well.
- Brine mixture
- Butchers twine for tying the legs together
- Foil in case it’s needed to help prop the bird upright if it leans
- Digital meat thermometer – instant read is best so you can keep the heat in the oven.
- Roasting pan with a rack – if you don’t have one, save the money and use a large and deep casserole dish and scatter veggies on the bottom (onions, potatoes, carrots, celery) to act as a rack and cook the turkey directly on top.
How to Make Garlic Butter Turkey (overview)
The day ahead: prep the turkey by removing the giblet bag and neck from the turkey cavities (if applicable). Brine the turkey. Then let it dry for 6-8 hours in the fridge before roasting.
Make the compound butter by mixing the softened butter with herbs, garlic, and lemon zest. Set aside 1/2 cup of butter for spooning over the turkey after it cooks.
Set the turkey on the roasting rack, dry thoroughly, tie the legs together with twine and tuck the wings under the bird. Loosen the skin to prepare for the butter. Add 1 tablespoon of olive oil to the compound butter, then smear the butter evenly under and over the skin.
Roast the turkey at 325 degrees for 13-15 minutes per pound. Check on the turkey halfway through and place tented foil over the top if it browns too quickly. Remove the foil for the last 30-45 minutes to ensure a deep golden color.
Let the turkey sit for 30 minutes to allow the juices to redistribute, then slice and place onto a serving tray. Mix parmesan and red pepper flakes with the reserved1/2 cup butter and spoon it over the slices/pieces of turkey.
Pro Tips for Roasted Turkey
After making dozens of turkeys and testing these again and again in my kitchen, I can assure you that these simple tips will ensure your success while cooking this centerpiece of the table:
- Brining your turkey is a fantastic way to ensure it comes out juicy and flavorful! While some may debate its necessity, I can confidently say that once you’ve experienced the difference, especially when hosting family and friends, you’ll find it well worth the extra effort.
- Resist the urge to baste the turkey – opening and closing the oven door can disrupt the heat and throw off your cooking times. The flavorful butter coating will keep the turkey incredibly juicy!
- When it comes to stuffing, I recommend preparing it as a separate side dish, like my delicious cornbread dressing recipe. This way, you’ll avoid the risk of dry stuffing, as it often cooks faster than the turkey itself. Instead, throw in some onions, garlic, lemon, and apple to impart flavor.
- Once your turkey is done, let it rest for a good 30 minutes before carving. This allows the juices to redistribute, giving you the most flavorful slices.
- Don’t have a roasting pan with a rack? No problem! Use a casserole dish or an aluminum pan, and layer veggies like onions, carrots, potatoes, and celery at the bottom to elevate the turkey as it cooks. Those veggies will add extra flavor and serve as a natural rack.
- Don’t forget to save those pan drippings for a delicious homemade gravy.
- For serving, remove the turkey breasts first, and then slice them to ensure each piece has that irresistible crispy skin.
Looking for More Thanksgiving Recipes?
Cajun Turkey
Tini’s Macaroni & Cheese
Easy Holiday Cranberry Sauce
Scalloped Potatoes
Slow Cooker Honey Baked Ham
Honey Butter Cornbread
Pecan Pie Trifle
Loaded Corn Casserole
I hope you enjoyed this Garlic Butter Turkey recipe. I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Garlic Butter Turkey
Ingredients
- 12 lb. whole turkey or 6 lb. bone-in turkey breast if frozen thaw it fully before starting
- Kosmos brine or my homemade brine is listed in the notes below
- 2 tablespoons grated parmesan
- squeeze of lemon juice
Garlic Butter
- 3 sticks of butter softened
- 10 garlic cloves minced or pressed
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 tablespoon chopped fresh sage
- 1/4 cup chopped fresh parsley
- 1 lemon, zest of
- 1 tsp sea salt
- 1-2 tsp freshly cracked pepper based on your preference, I like it more peppery
- olive oil
For the Stuffing (only if using whole turkey)
- 1 large onion quartered
- 8 cloves garlic halved and peeled
- 1 small bunch parsley
- 1 lemon quartered
- 1 apple quartered
Instructions
Before you Start
- Remove the neck and giblet bag from the cavities of the turkey and discard (or save for gravy if you prefer). If using a turkey breast, these are already removed.
- Brine the turkey first as it ensures the turkey will be tender from the inside out. Follow the brine instructions as specified on the package or mine is listed in the notes section below. Brine for 1 hour per pound. Rinse the turkey brine off the turkey, place on the rack in the roasting pan and allow turkey to dry out in the fridge for 6-8 hours before proceeding.
Prep the Turkey
- Let the turkey sit on the counter for 1 hour before it goes in the oven, to remove the chill from the fridge.
- Make the garlic butter by combining the softened butter with rosemary, thyme, sage, parsley, pepper, garlic, and lemon zest. Mix until smooth. Set aside 1/3 cup of the butter for drizzling over the sliced turkey before serving.
- Place the turkey upright on the roasting rack. Use crumpled foil underneath the turkey on either side if needed to help it sit upright.
- If using a whole turkey, tuck the wings underneath/behind the body of the turkey. Stuff the cavity with all the stuffing ingredients then tie the legs together with butchers twine to tie up the turkey cavity.
Butter the Turkey
- Preheat oven to 325 degrees. Place the rack on the second level from the bottom. You may need to remove racks above to ensure there is enough room for your turkey to fit.
- Use several paper towels to remove any excess moisture from the skin. You want the skin very dry to ensure even browning and crisping of the skin.
- Separate the skin by sliding your fingers under it to loosen and gently separate the skin, being careful not to tear it. Dab the turkey dry again if needed.
- Massage half the butter under the skin, pushing it around evenly and massaging it under the skin. Pat the outside of the skin dry again with paper towels.
- Add 1 tbsp olive oil to the remaining butter and coat the outside of the skin evenly with the butter using a basting brush. The cold temperature of the turkey can cause the butter to harden and pull away from the turkey in some spots. Just add a little olive oil to those areas, and it will help the butter to adhere again.
Roast the Turkey
- Roast the turkey uncovered for about 13-15 minutes per pound. Monitor the turkey during the second half of the cooking time to prevent the skin from burning, ensuring it browns evenly. If needed, place tented foil on top of the turkey as it continues to cook. Remove foil toward the end to allow skin to crisp.
- Allow turkey to rest for 20-30 minutes on the counter before carving and plating. Mix the leftover garlic butter with 1-2 tablespoons grated parmesan and a squeeze of lemon juice, and microwave until partially melted*. Spoon over the plated turkey pieces and slices.
Notes
1.5 cups canning salt (or 1.75 cups kosher salt)
1/3 cup brown sugar
1/4 cup Worcestershire sauce
10 large garlic cloves, smashed
1 tbsp black pepper Mix all the ingredients in a large food-grade container or turkey bag. Submerge the turkey so it’s fully covered. Brine the turkey for 1 hour per pound. Remove the turkey from the brine and discard the brine. Allow the turkey to dry out in the fridge for 6-8 hours before cooking to ensure crispy skin. When adding parmesan to the butter, don’t heat it too long, or the parmesan and butter will separate. Just heat for 5-second bursts in the microwave until partially melted. If it does separate, add a tablespoon of room-temperature butter to the melted mixture and stir until it stabilizes. I also added a little red pepper flakes for a mild kick of heat.
Turkey looks delicious. Thanks for sharing