Garlic Butter Turkey
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.
Servings: 12 people
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
Homemade Brine (for a bone-in turkey breast, halve this recipe)
2 gallons of water
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.
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.