Garlic Butter Thanksgiving Turkey With Gravy

Published on November 5, 2018 | In American | By tatyanaseverydayfood |

- Prep Time
- 20 Minutes
- Difficulty Level

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A Thanksgiving or holiday table wouldn’t be complete with a big ol’ juicy and flavorful turkey at the center! This easy, no-fail Thanksgiving turkey recipe will knock your socks off, and be the best turkey you’ll ever serve! The secret to this juicy and aromatic turkey is butter, and lots of it! I season the butter with loads of spices, such as smoked paprika, basil, oregano and garlic. This herbed butter is spread underneath the skin and over the top to add moisture and flavor to every bite! This recipe is measured for a 9 pound turkey; adjust the recipe according to the size of your bird.

*Important* – turkeys need at least 4 to 5 days to thaw in the refrigerator! Make sure you take yours out of the freezer ahead of time!

Watch My Video!

Watch my video recipe for all the details! Want to receive new recipe notifications? Make sure to subscribe to my YouTube channel and turn on notifications!

I love to stuff my turkey with citrus, such as lemon and orange wedges, to add moisture and a fresh flavor twist. I also add loads of garlic, shallots and big bundle of fresh herbs. You’ll love the aroma of this turkey in the oven! And my second roasting tip: basting the turkey with more butter and adding chicken broth to the pan. Just brush the turkey with more butter at the 2 hour roasting mark and add a cup or two of chicken broth to the roasting pan to add more moisture to the oven so your turkey doesn’t dry out!

Use this handy turkey roasting guide to figure out how long you need to roast your turkey based on size in a 350F oven.

The Best Gravy!

You can’t serve your amazing, juicy turkey without gravy so I’ve included the most incredible turkey drippings gravy! It’s the one and only recipe I use and it’s so easy to make! Once the turkey is done baking and it’s resting, just strain the turkey drippings using a fine mesh strainer lined with a cheesecloth. The cheesecloth will catch all the little bits you don’t want in the gravy. Use the drippings for the gravy! It’s that easy and ridiculously delicious!

Serving Your Turkey!

Presenting your turkey is as important is the baking process! Learn how to carve up your Thanksgiving or Christmas bird like a pro with my step-by-step video turkey carving tutorial! https://tatyanaseverydayfood.com/recipe-items/carve-a-turkey/

Garnish your turkey platter with lots of color and a variety of fruit, vegetables and fresh herbs. Here are some of the garnishes that I like to use:

pomegranate segments; mini apples; orange or mandarin slices; orange wedges; cranberries
shallots, carrots, green onion
fresh herbs such as rosemary, thyme, sage or bay leaves

Enjoyed this recipe? Please share and save it to Pinterest with this handy pinboard!

Side Dish Ideas!

And don’t forget the side dishes! I have plenty of options and this ‘Pomegranate Kale Salad’ is one of my favorites!

And these ‘Garlic Bacon Potatoes’ are loaded with fresh garlic and plenty of bacon pieces!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this large roasting pan with a non-stick rack – perfect for even extra-large turkeys.
Don’t forget a baster to ensure your turkey stays juicy!
Make sure to get these turkey lifters to transfer the bird from the pan onto your carving board.
This cutting board also doubles as a great carving board – my absolute favorite!!
And this Wusthof carving knife is amazing! Or, get a set with a carving fork and knife.

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Ingredients

8 to 10 pound turkey, thawed
1 cup (227 g) unsalted butter, softened
2 tablespoons salt
1 tbsp smoked paprika
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried thyme
2 tsp garlic powder
2 tsp onion powder
ground black pepper
2 lemons, quartered
2 oranges, quartered
3 to 4 shallots, roughly chopped
15 to 20 cloves of garlic
large bundle fresh thyme and rosemary
1/2 cup butter, for basting
1 cup chicken broth, for pan
For Gravy:
1/2 cup butter
1/2 cup flour
2 to 3 cups chicken broth
turkey drippings, from pan
salt and pepper, to taste

Instructions

Preheat the oven to 350F. Prepare a large roasting pan. Remove the turkey from its packaging and remove the giblets and neck. Place the turkey onto a wire rack placed over a baking sheet to catch any drippings. Pat the turkey dry with paper towels. Using a small rubber spatula, or the back of a spoon, separate the skin away from the turkey breast, taking care not to puncture the skin.
Prepare the herbed butter spread. In a mixing bowl, combine the softened butter, salt and all the spices. Mix until well combined. For easier spreading, heat the butter in the microwave for 20 to 30 seconds, until it's a bit runny.
Using your hands or a small spatula, spread a generous amount of the herbed butter underneath the breast skin, spreading it evenly over the breast. Massage the remaining butter over the top of the breasts, drumsticks and wings. Season the inside cavity with additional salt, then stuff generously full of lemon and orange wedges, shallots and garlic. Add the bundle of fresh herbs, too.
Cut a 3-foot piece of butcher's twine and truss the turkey by wrapping the twine around the back, then bring it forward, wrap around the drumsticks, then tie the drumsticks together. Transfer the trussed turkey into the prepared roasting pan. Tuck the back wings underneath the turkey so that they don't burn. Wrap the drumstick tips with foil also.
Bake the turkey in the preheated oven, using my above chart for timing. At the 2 hours baking mark, bast the turkey with the 1/2 cup melted butter using a pastry brush. Pour in a cup or two of chicken broth into the roasting pan, to add moisture to the oven. Continue baking, basting one more time 30 minutes before the turkey is done and once you remove it from the oven.
I baked my turkey for 3 hours and 15 minutes. Use a meat thermometer to check for doneness, the internal temperature needs to reach 165F. Start checking the temperature with 30 minutes remaining. Remove the turkey from the oven once the thermometer reaches 160-162F, tent the turkey with foil and let it rest for 20 minutes. Use a sharp knife and carving fork to carve the turkey.
For the gravy, strain the turkey drippings from the roasting pan into a large measuring cup; I recommend lining your strainer with cheesecloth to catch all impurities. Allow the drippings to stand for a few minutes, until the oil collects at the top. Use a spoon to skim the oil off the top.
In a medium-sized saucepan, melt the butter over medium heat, then add the flour. Whisk the flour into the butter vigorously, until smooth. Cook the roux for 2 to 3 minutes, allowing the flour to cook. Begin adding the chicken broth, adding it slowly and whisking well after each addition. Add more chicken broth for a thinner gravy. Add the turkey drippings last, whisk and cook for 1 more minute. Keep gravy warm and covered until ready to serve.

Course : Main Dish
Recipe Type : Chicken Recipes, Dinner, Video

25 Responses to Garlic Butter Thanksgiving Turkey With Gravy

Caitlin November 20, 2017 at 4:21 am #

Hi! Long time listener, first time caller. Are the drum sticks the only bits you cover in foil? We’ve always covered our turkey with foil for baking but we’ll try anything for ours to look like this one.

Reply
- tatyanaseverydayfood November 20, 2017 at 10:46 am #
  
  Hi! 🙂 For the first 2 1/2 hours, I cover just the drumsticks. Once the turkey is nice and golden, I tent it with foil for the remainder of the time
  
  Reply
Anna November 21, 2017 at 2:55 pm #

Hi Tatyana!

I have never cooked a whole roasted turkey in my life, but my mother-in-law just asked me to make one for this Thanksgiving dinner :)) Of course, I said YES. So I found your recipe and I think I will go with it. It looks yummy and very festive. I am excited and both intimidated.. any advice to a first time turkey cook? Also I have a question about a tray to use – it is a roaster with a rack in your video – will a regular tray work? Or it is better to use something like yours?

Thank you for your help!
Anna

Reply
- tatyanaseverydayfood November 21, 2017 at 6:19 pm #
  
  Hi! Good luck with your first turkey – I know the first one is always the scariest! A regular tray will work if you don’t have a roasting pan like the one I used! Use my timing chart to determine the baking time based on the size of your turkey. I recommend tenting/covering the turkey with foil after about 2 – 2 1/2 hours, or once it reaches a nice, golden brown color. Covering with foil will prevent it from getting too dark. Other than that, enjoy! 🙂
  
  Reply
Marina November 21, 2017 at 7:49 pm #

Hi! I was wondering if you put the turkey in brine first? Thank you!

Reply
- tatyanaseverydayfood November 22, 2017 at 3:16 pm #
  
  Not the one I used for this recipe, but you can definitely brine the day before. I’ve tried both brining and a combination of brine and this recipe and they were identical… 🙂
  
  Reply
Girly November 23, 2017 at 10:09 pm #

Thank you so much for your wonderful turkey recipe
It was my very first time to cook turkey and your recipe did not disappoint me. I followed every single step 😊
My family and friends really enjoyed it!
Happy thanksgiving!

Reply
- tatyanaseverydayfood November 24, 2017 at 8:57 am #
  
  Wonderful! So glad you enjoyed the recipe! Happy Thanksgiving! 🙂
  
  Reply
Mckenzie November 12, 2018 at 9:48 am #

Hi! In the ingredients it states a 8-10 pound turkey. If I am making a 20 pound turkey do I need to double any ingredients? Or will everything, aside from cook time, remain the same?

Reply
- tatyanaseverydayfood November 12, 2018 at 11:18 am #
  
  Hi! Yes, if you have a larger turkey, you’ll need to increase the ingredients. I would double them for a 20 pound bird. And follow my cooking chart for the timing. Enjoy! 🙂
  
  Reply
Jack November 16, 2018 at 5:06 pm #

Hello! Do you have any advice for doing this recipe for a 6+ pound turkey breast instead of a whole turkey?

Thanks!

Reply
- tatyanaseverydayfood November 17, 2018 at 11:34 am #
  
  Hi! You can use the same ingredients – the garlic butter spread and the stuffing. Make sure to coat the turkey breast well and layer the citrus, onion and garlic into the roasting pan and add a bit of chicken broth. Bake until the turkey breast is done, internal temperature needs to be 165F. Make sure to bast the turkey with the juices 🙂
  
  Reply
Jessica November 20, 2018 at 8:35 am #

Hi can I season the turkey the night before?

Can’t wait to try this recipe!

Reply
- tatyanaseverydayfood November 20, 2018 at 10:38 am #
  
  Absolutely! I’ll be doing the same 🙂 Happy Thanksgiving!
  
  Reply
Tina November 20, 2018 at 8:20 pm #

Hi,
Your recipe looks really good. This is my first time cooking a Turkey. I bought an injecting marinate (Garlic Herb flavor). Can I use this recipe but also use the marinate Turkey overnight? I am really overwhelmed with all the suggestions. Would greatly appreciate your input.
Thank you

Reply
- tatyanaseverydayfood November 21, 2018 at 10:26 am #
  
  Hi Tina! Cooking your first turkey can be overwhelming! You can definitely marinate the turkey overnight, then use this recipe when you’re ready to put it into the oven. Just pat it dry before applying the butter so it sticks better. Good luck! 🙂
  
  Reply
  - Tina November 22, 2018 at 5:31 pm #
    
    Thank you for your reply, Turkey was delicious and everyone loved it. THANK YOU. Hope you are having a great Thanksgiving also. 🙂
    
    Reply
Cynthia November 22, 2018 at 12:04 am #

How much ground black pepper does the recipe require? It doesn’t say on the ingredients list. Also, can I cook this turkey in an oven bag? Thank you.

Reply
- tatyanaseverydayfood November 22, 2018 at 9:31 am #
  
  Hi! Sorry about the confusion. I didn’t add any but feel free to add some, about 1 tsp 🙂
  
  Reply
Rebecca November 22, 2018 at 2:12 pm #

Hi your turkey recipe turned out great for my first turkey!! I would suggest putting into the recipe tenting the turkey once its golden as I missed this step until I was leaving my review. Still turned out great just a tad dark. Thanks so much. Happy holidays!!

Reply
- tatyanaseverydayfood November 23, 2018 at 10:59 am #
  
  I’m so glad you were able to enjoy the turkey even with the small hiccup! Happy holidays!
  
  Reply
Jessica November 23, 2018 at 7:09 am #

I have made quite a few turkeys and this recipe by far was the best. Thank you so much for sharing. My turkey was absolutely delicious!!

Reply
- tatyanaseverydayfood November 23, 2018 at 10:57 am #
  
  I’m so glad to hear that! 🙂 Hope you had a wonderful Thanksgiving!
  
  Reply
Zeinab December 21, 2018 at 3:23 pm #

Hi Tatyana!
I will be using this recipe to cook my first turkey this christmas! However I still have a few questions:
Can I season (herbed butter part) and stuff the turkey (citrus, orange, shallots etc.) the day before and leave it covered in the fridge? Or can I only season it and is it better to stuff it right before cooking? Can I place potatoes and other vegetables under/next to the turkey or will these get to soft/burned because of the long cooking time? And lastly do you use a fan forced setting or a conventional setting for your oven?
Hope to hear from you soon!

Reply
- tatyanaseverydayfood December 22, 2018 at 11:11 am #
  
  Hi! I hope you enjoy the recipe! Yes, you can definitely get the turkey seasoned and stuffed the night before; that will save you some time in the morning! I would add the potatoes and veggies about half way through baking and they should be fine. I use a regular oven, no forced fan. Once the turkey is nicely browned, you can tent it with foil to prevent it from getting too dark. Happy holidays!
  
  Reply