Festive Garlic Butter Turkey Roast

Preheat your oven to 325°F (165°C).

Pat the turkey dry with paper towels and remove any giblets or neck from the cavity. Let the turkey sit at room temperature for about 30 minutes to ensure even cooking.

Make the Garlic Butter Mixture:

In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, sage, lemon zest, salt, and black pepper. Mix well to form a flavorful garlic butter paste.

Season the Turkey:

Carefully loosen the skin of the turkey by gently sliding your fingers between the skin and the meat (be careful not to tear it). Rub about half of the garlic butter mixture directly onto the meat, underneath the skin. Rub the remaining garlic butter all over the outside of the turkey.

Stuff the Turkey:

Stuff the cavity of the turkey with the quartered lemon and onion. This will infuse the meat with additional flavor as it roasts.

Roast the Turkey:

Place the turkey on a roasting rack in a large roasting pan. Pour chicken broth into the bottom of the pan to keep the turkey moist while roasting.

Roast the turkey for about 13 minutes per pound, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer in the thickest part of the thigh.

Every 30 minutes, baste the turkey with the pan drippings or additional melted garlic butter for extra flavor and moisture.

Rest the Turkey:

Once the turkey is done, remove it from the oven and cover it loosely with foil. Let it rest for about 20-30 minutes before carving to allow the juices to redistribute.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.