Garlic Rosemary Turkey
Elevate your holiday feast with this Garlic Rosemary Turkey, a recipe that combines the earthy, aromatic flavors of fresh rosemary and roasted garlic with the richness of buttery, golden-brown turkey. This 12-pound star of the dinner table is expertly seasoned with a garlic-rosemary butter tucked under the skin, ensuring the meat stays incredibly moist and flavorful. Stuffed with lemons, additional garlic, and herbs, the turkey roasts atop a bed of colorful vegetables, which soak up all the savory pan drippings for an effortless side dish. With a crisp, golden skin brushed with olive oil and perfectly roasted until juicy and tender, this turkey is a show-stopping centerpiece for Thanksgiving, Christmas, or any special gathering. Serve it warm with the roasted vegetables and your favorite festive sides for a meal that will leave everyone asking for seconds! Keywords: garlic rosemary turkey, holiday turkey, roast turkey recipe, Thanksgiving turkey, moist turkey recipe, herb butter turkey, festive turkey.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 8 pieces Fresh rosemary sprigs
- 10 pieces Garlic cloves
- 1 cup Unsalted butter, softened
- 2 Lemon
- 2 tablespoons Olive oil
- 2 tablespoons Salt
- 1.5 tablespoons Black pepper
- 2 cups Chicken broth
- 3 Carrots, chopped
- 3 Celery sticks, chopped
- 1 Onion, quartered
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity, rinse the turkey thoroughly under cold water, and pat dry with paper towels.
In a small bowl, mix the softened butter with 4 minced garlic cloves, 4 finely chopped rosemary sprigs, 1 tablespoon of salt, and 1 tablespoon of black pepper.
Gently loosen the turkey skin over the breast and legs using your fingers or a spoon. Rub half of the butter mixture directly under the skin and the other half on the outer surface of the turkey.
Cut the lemons into quarters and insert them into the turkey cavity along with 6 peeled garlic cloves and 4 rosemary sprigs.
Place the chopped carrots, celery sticks, and quartered onion in a large roasting pan, spreading them out to form a bed. Add 2 cups of chicken broth to the pan.
Set the turkey on top of the vegetable bed, tucking the wings under the bird and tying the legs together with kitchen twine.
Brush the turkey with olive oil for extra crispiness.
Tent the turkey loosely with aluminum foil. Roast the turkey in the preheated oven for approximately 15 minutes per pound, about 3 hours for a 12-pound turkey.
During the last 45 minutes of roasting, remove the aluminum foil to let the skin brown and crisp up. Baste the turkey with pan drippings every 15-20 minutes.
Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C) when measured in the thickest part of the breast and 175°F (80°C) in the thigh.
Once fully cooked, remove the turkey from the oven and let it rest, tented with foil, for 20-30 minutes before carving.
Serve warm with the roasted vegetables and your favorite side dishes.
Nutrition Facts
Calories |
9637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 412.5 g | 529% | |
| Saturated Fat | 180.9 g | 904% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 4327 mg | 1442% | |
| Sodium | 19030 mg | 827% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 25.9 g | ||
| Protein | 1324.6 g | 2649% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1056 mg | 81% | |
| Iron | 68.1 mg | 378% | |
| Potassium | 15728 mg | 335% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
