Ingredients
- Turkey (12-14 lbs): 1 whole
- Garlic cloves: 10-12, minced
- Butter, unsalted: 1 cup (2 sticks), softened
- Fresh rosemary: 2 tablespoons, chopped
- Fresh thyme: 2 tablespoons, chopped
- Olive oil: 1/4 cup
- Chicken broth: 4 cups
- Salt and pepper: To taste
Instructions
- Step 1: Preheat oven to 325°F (160°C). Rinse the turkey inside and out and pat dry with paper towels. Remove giblets and neck from the cavity.
- Step 2: In a bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, and pepper. Mix well until a paste forms.
- Step 3: Gently loosen the skin from the turkey breast by sliding your hand underneath. Spread half of the garlic butter mixture under the skin, directly onto the breast meat. Spread the remaining garlic butter mixture over the outside of the turkey.
- Step 4: Place the turkey in a roasting pan. Drizzle with olive oil. Pour 2 cups of chicken broth into the bottom of the roasting pan.
- Step 5: Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 45 minutes, adding more chicken broth to the pan if it starts to dry out.
- Step 6: Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful turkey.
Notes
- Store leftover turkey in an airtight container in the refrigerator for up to 3-4 days for best quality.
- Reheat sliced turkey with a splash of chicken broth to keep it moist and flavorful.
- Serve this garlic-infused turkey with creamy mashed potatoes and roasted root vegetables to complement its savory flavors.
- Chef's tip: Be generous with the garlic butter under the skin; it's the key to an intensely flavorful and moist bird.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American