The Best Garlic Butter Thanksgiving Turkey (video)
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 my herbed garlic butter, and lots of it! Plus, check out my turkey roasting chart and my turkey drippings gravy recipe!
This recipe is measured for a 9 pound turkey; adjust the recipe according to the size of your bird. Also, try using this recipe with my ‘Smoked Turkey’ tutorial for a smoky and unforgettable flavor!
Watch My Turkey Video Tutorial!
Watch my YouTube video recipe for all the details and step-by-step instructions for how to make this amazing Garlic Butter Turkey! Want to receive new recipe notifications? Make sure to subscribe to my website emailing list on the homepage and to my YouTube channel and turn on notifications!
Defrost Your Turkey!!
*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!
Try Brining the Turkey First!
If you want to make your turkey even more juicy, try brining your bird for 24 to 48 hours using my ‘Apple Cider Turkey Brine’. It’s super easy to prepare and you can have your turkey brining in just 10 minutes. It’s an easy way to add more juiciness and more flavor to any turkey recipe! When brining the turkey, make sure it is completely defrosted first. Plan accordingly and give yourself a few extra days for defrosting!
Ingredients for Garlic Butter Turkey
Here are the ingredients you’ll need to make the best turkey!
- Herbed garlic butter and lots of it!! I season the butter with loads of spices, such as smoked paprika, basil, oregano and garlic.
- 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!
- Chicken Broth: for adding to the roasting pan. It adds extra moisture into the oven.
How to Roast a Turkey
- 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.
- Spread the butter underneath the turkey skin, inside and all over, coating it well. Stuff the turkey with the citrus fruit, garlic, herbs and shallots. Next, use twine to truss the turkey.
- TIP: wrap the drumstick tips with foil to prevent them from burning!
- Bake the turkey in the preheated oven, using my above chart for timing. At the 2 hours baking mark, baste 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.
- Roast the turkey until the internal temperature measured at the thickest part of the thigh measures 165F.
- tent the turkey with foil and let it rest for 20 minutes. Use a sharp knife and carving fork to carve the turkey.
Turkey Roasting Guide by Weight
Use this handy turkey roasting guide to figure out how long you need to roast your turkey based on weight/size in a 350F oven. Use this chart as a guide only! I highly recommend using a meat thermometer to ensure the meat cooks to a safe temperature. The internal temperature should be taken at the thickest part of the turkey, in the thigh and drumstick area. The turkey is ready when it reaches 165F/74C.
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
Turkey Drippings Gravy Recipe
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!
Common Turkey Questions
Can I prepare the turkey ahead of time?
Yes! You can season, stuffed and butter up the turkey the night before and place it onto a roasting pan, then into the refrigerator.
Can I make the garlic butter ahead of time?
Yes, I recommend making the garlic butter ahead of time to save time the day of, especially if you have lots of other dishes to prepare.
Can I use this recipe for a larger turkey?
Yes! This recipe is super easy to adjust up or down depending on turkey size. For an extra large turkey, I recommend making double the garlic butter.
Side Dish Recipes to Enjoy
Enjoy this turkey with some of my favorite Thanksgiving recipes you’re sure to enjoy, too!
- Check out my Thanksgiving Menu post for all the recipes I enjoy in one spot!
- Buttery Mashed Potatoes – extra creamy and delicious mashed potatoes are a must for the holidays!
- Butter & Thyme Mashed Sweet Potatoes – change things up this year and try mashed sweet potatoes! They’re so delicious!
- Oven-Roasted Baby Potatoes – the most delicious roasted potatoes with garlic, parmesan cheese and herbs!
- ‘Pomegranate Kale Salad’ is one of my favorites! Refreshing and always a crowd favorite!
- Classic Pecan Pie – my favorite pie made without any corn syrup!
- And these ‘Garlic Bacon Potatoes’ are loaded with fresh garlic and plenty of bacon pieces!
- Sweet Potato Casserole – the BEST ever recipe for this Thanksgiving classic, with homemade marshmallow meringue and brown sugar pecans!
More Recipes!
Enjoyed my garlic butter turkey recipe? Check out some of my other recipes you’re sure to enjoy, too!
- Maple Glazed Butter Turkey – you’ll love this delicious and juicy turkey glazed with maple butter and stuffed with aromatics, apples and herbs!
- How to Smoke a Turkey – use this recipe with my smoked turkey tutorial!
- Apple Cider Turkey Brine – adding this extra step to your turkey prep makes any turkey recipe extra juicy and more flavorful!
Share it on Pinterest!
Supplies & Tools
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.
The Best Garlic Butter Thanksgiving Turkey (video)
Ingredients
- 8 to 10 pound turkey, thawed
- 1 cup 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 Turkey Drippings 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
- Note: this recipe can be used for larger turkeys, too. Simply increase the amount of stuffing and butter spread, making 1 1/2 portions for a larger turkey.
- 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.
- Enjoyed this recipe? Please consider leaving me a comment or rating review to help my blog!
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.
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
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
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! 🙂
Hi! I was wondering if you put the turkey in brine first? Thank you!
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… 🙂
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!
Wonderful! So glad you enjoyed the recipe! Happy Thanksgiving! 🙂
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?
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! 🙂
Hello! Do you have any advice for doing this recipe for a 6+ pound turkey breast instead of a whole turkey?
Thanks!
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 🙂
Hi can I season the turkey the night before?
Can’t wait to try this recipe!
Absolutely! I’ll be doing the same 🙂 Happy Thanksgiving!
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
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! 🙂
Thank you for your reply, Turkey was delicious and everyone loved it. THANK YOU. Hope you are having a great Thanksgiving also. 🙂
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.
Hi! Sorry about the confusion. I didn’t add any but feel free to add some, about 1 tsp 🙂
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!!
I’m so glad you were able to enjoy the turkey even with the small hiccup! Happy holidays!
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!!
I’m so glad to hear that! 🙂 Hope you had a wonderful Thanksgiving!
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!
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!
I made this turkey for the first time last year and it was a hit it was my first time making a turkey LOL, my question is can I season the turkey the night before? And if so should I rub some more butter on it the day of? Thank you so much for sharing your recipe
Hi Grace! I’m so glad you enjoyed the turkey last year! You can absolutely prepare the turkey the night before to save time in the morning. I recommend applying the butter and stuffing it exactly like in my video recipe and placing it into the refrigerator. Enjoy and Happy Thanksgiving! 🙂
Thanks. This is a great recipe, which I used today. I finished way too early before the family eats. It’s just after 12pm and we won’t gather until 4pm.
Any suggestions for keeping the turkey moist until later? It’s sitting on the stove in the oven bag I used and baking pan, still in it’s juices. I baste it every so often.
Hi Oscar! Sorry for the late reply! Hope everyone enjoyed it! 🙂
Hello!
I’m hosting a Friendsgiving this year and was planning on using a different recipe other than my mom’s and I found yours which looks really yummy! When cooking this turkey what do you think about using an oven bag to help it retain even MORE moisture? If you believe I can use it how would you recommend I incorporate it to the recipe and cooking time? Could I start baking it with the oven bag on then half way though open the bag up to allow it to brown and for basting? First time making it a different way that my mom’s and I would love for it to be as close a perfect as can be!
Thanks!
Hi! You’re going to love this recipe!! It’s been a huge hit with everyone! I actually don’t recommend using an oven bag. It won’t let the turkey turn a beautiful golden color and this recipe keeps the turkey very moist! Opening the bag half way through would definitely be a better idea! You’re going to love it!
Enjoy!
Hey! I am going to be trying this turkey for thanksgiving and I a mreally excited! Is there a way to make stuffing inside the turkey or are your ingredients just for the flavouring of the turkey itself? any tips would be great!
Thanks!
Alysha
Hi Alysha! You’re going to love this recipe! The stuffing for this recipe is for the flavorings only. However, you can use the turkey drippings from the roasting pan to add flavor to a separate stuffing recipe. Hope that makes sense! Enjoy!
I have chosen your recipe for this Thanksgiving. One question though, do you brine your turkey?
You’re going to love this recipe! 🙂 It’s a family favorite! I’ve had this recipe both ways – brined and not brined. They’re both delicious! I personally love to brine my turkey since it adds a little more of that ham-like flavor. I have my brine recipe here: https://tatyanaseverydayfood.com/apple-cider-turkey-brine/
Hi 👋 was wondering if you used fine or coarse salt for this recipe. Thank you 😊
Hi! Both will work great for this recipe. While I usually use coarse sea salt for meat, I find that regular or fine sea salt blends with the butter better. Enjoy!
thank you for sharing.it’s delicious 🤤.i’m going to make it.
You’re very welcome! Enjoy! 🙂
Would it be ok to substitute the shallot for
a regular onion? I hardly ever cook with shallots. BTW- this is my first time cooking the Turkey for the family. Excited and nervous.
Yes! Regular onion will work perfectly here, too! Hope you enjoy the recipe and Happy Thanksgiving!
Hi can I prep the turkey 4-5 days prior and leave in refrigerator? Should I wrap with tin foil
Hi Diana! Do you mean roast it ahead of time or season it? I recommend seasoning it no more than 2 or 3 days ahead of time and keeping it covered with plastic wrap. Enjoy!
I am so happy I came across this recipe, I will be hosting Thanksgiving and will definitely use this! Quick question, do you use regular salt, or sea salt,for the garlic butter spread? I feel that regular salt is more “salty” if that makes sense. Please let me know and thank you in advance.
I’m so glad you found my recipe! I usually use sea salt in my kitchen. I totally get you, I do feel that regular salt is more salty! Hope you have a wonderful Thanksgiving!
When you say prep roasting pan does that mean take roasting pan out just so its there or am I supposed to add something to it like water and if so how much my turkey is about 20lbs
Sorry for the confusion! Just have the roasting pan out and ready to be used. You’ll add some chicken broth later in the recipe.
Hi there! Will the seasonings work for a roast chicken instead of turkey? Not a lot of turkey lovers in my family.
Yes! This will be amazing for chicken, too! Enjoy and Happy Thanksgiving!
Hello , my turkey weight 17.lb48oz how many hours in the oven? Please.
Hi Maria! You’ll need to roast the turkey for about 4 hours, plus or minus 10 minutes. Make sure to use a thermometer and insert into the thickest part of the turkey; the temperature should reach 165F.
Everyone who ate Thanksgiving dinner at my house told me this was the best turkey they ever had! Thanks for this amazing recipe!
You’re very welcome! I’m so happy everyone loved the recipe! Happy Thanksgiving!
Amazing !
I’m so happy you enjoyed the recipe! 🙂
Best Turkey we’ve ever made! Used a hair dryer to get the bird good and dry so the butter mixture would stick to the skin!
What a great idea!! 🙂 I’m so happy you enjoyed the recipe!
I made my first turkey this weekend for thanksgiving and it was moist and flavorful!
I’m so happy you enjoyed this recipe!! Happy holidays!
the best!First time making a turkey and it was so good! everyone loved it! we also did the brine recipe, the mashed potatoes, and the gravy recipes and all were a hit! thank you!
You’re very welcome!! 🙂 I’m so happy everyone loved the turkey!
Hi Taty,
I was wondering how I would adjust the temperature and cooking time if I was using this recipe for a whole chicken?
Hi Rena! You’ll want to use the same oven temperature (350F) and roast the chicken to the same internal temperature (165F). To calculate the roasting time, use this method: 20 minutes per pound, plus 15 minutes. Enjoy!
Great recipe. What a great addition to our heart warming winter meal. Many thanks.
You’re very welcome! I’m so happy you enjoyed this recipe!
I’m doing this recipe for 4 years now. Amazing Christmas turkey and gravy
That’s so wonderful to hear! I’m so glad you love the recipe! 🙂
Absolutely our Go-To Turkey Recipe for the last 3 years. Turns out amazing every time! Thanks again!
You’re very welcome! I’m so glad you enjoy this recipe!
Can I use vegetable broth instead of chicken broth?
Hi! Yes, vegetable broth will work great, too. Enjoy!
My turkey comes pre-brined. Would you reduce the amount of salt if that lady the case or keep it the same?
Hi Anna! I brine my turkey, too but I don’t reduce the salt amount. However, since it’s store brined, I would reduce the salt a little bit. It’s easier to add salt later! Enjoy!
I found your recipe and would love to give it a try. Is there anything different you need to do to cook it in a turkey cooker? That’s usually what I use to cook my turkey.
Hi Jessica! No need to change the ingredients for a cooker. I’m not sure how you would need to adjust the timing though. Enjoy!
I love this recipe! I’ve used it for the past 3 years and my family absolutely loves it.
This year I won’t have access to an oven. Do you have any suggestions on how to convert the oven cooking time for a crock pot?
Hi Samantha! That’s so wonderful to hear! I’m very glad you’ve been enjoying my recipe! I did a quick search online and it looks like you can cook the turkey in a crock pot, too! You won’t need to change the seasonings, just add about 1/2 cup of chicken broth instead of 1 cup. Enjoy and have a great Thanksgiving!
Making this turkey this thanksgiving!! One question… is the garlic just for stuffing the bird or do I mince and add to the butter? Thank you in advance!!
Hi Jennifer! I hope you love it, I’ll be making it again this year, too! The garlic is for the stuffing; I like to use garlic powder in the butter spread since it doesn’t burn. Enjoy!
Hi! Do you keep the twine on while the Turkey is in the oven? Thanks!
Hi Gina! Yes, you’ll want to keep the twine on throughout the roasting and resting stages. I remove it when I’m ready to carve the turkey. Enjoy and Happy Thanksgiving!
when and where do you put the 15-20 cloves of garlic?
Hi Jay! You’ll want to use the whole garlic cloves as the stuffing for the turkey, along with the fresh herbs and citrus. Enjoy!
Hi. I was not aware that my turkey was pre-brined. I used the 2 tablespoons of salt for the herb butter according to your recipe. Will the turkey turn out too salty?? Thanks
Hi Caroline! Not to worry, I brine my turkey also before applying the spread. It won’t be too salty. Enjoy!
It asks for 2 table spoons of Salt.
Is that for inside of the Turkey or in the Butter spread for under the skin?
Thank you 😊
Hi! I use it for the butter spread. You’ll need additional salt for the inside. Enjoy!
I made this recipe for Thanksgiving and I’m making it again for Christmas- it’s that good!!