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Quick Herb Butter Roasted Turkey: Easy Garlic Rosemary Recipe

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A quick and easy herb butter roasted turkey with garlic and rosemary that goes from fridge to table in under 2 hours. No brining or constant basting required—just simple, hands-off roasting for a juicy, golden bird perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 whole turkey (10–12 pounds / 4.5–5.5 kg)
  • 1/2 cup (1 stick / 113 g) unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 cup (240 ml) low-sodium chicken broth

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the lower third of the oven.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, salt, and pepper. Mix until evenly distributed.
  3. Remove the turkey from packaging and take out the giblets and neck. Pat the turkey completely dry with paper towels, inside and out.
  4. Stuff the cavity with the lemon halves and quartered onion.
  5. Using your hands or a basting brush, spread the herb butter all over the turkey—under the skin, over the skin, and on the legs. Gently loosen the skin over the breast with your fingers and smear butter directly onto the meat.
  6. If using kitchen twine, tie the legs together at the ankles. Tuck the wing tips under the body. If no twine, tuck the legs under the flap of skin at the cavity opening.
  7. Place the turkey breast-side up on the rack in your roasting pan. Pour the chicken broth into the bottom of the pan—not over the turkey.
  8. Roast at 425°F (220°C) for 30 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue roasting.
  9. After about 1 hour at 350°F (1 hour 30 minutes total), start checking the internal temperature. Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Cook until it reaches 165°F (74°C). A 10-12 pound turkey typically takes 1 hour 45 minutes to 2 hours total.
  10. Once the turkey reaches 165°F, remove it from the oven. Transfer to a cutting board and tent loosely with aluminum foil. Let it rest for at least 20-30 minutes.
  11. While the turkey rests, pour the pan drippings through a fine-mesh strainer into a saucepan. Skim off excess fat, then simmer over medium heat until slightly thickened. Add a splash of white wine or extra broth if needed. Season with salt and pepper to taste.
  12. Remove the twine (if used) and carve the turkey. Start by removing the legs, then slice the breast meat against the grain. Arrange on a platter and drizzle with pan sauce.

Notes

Patting the turkey dry is crucial for crispy skin. Getting butter under the skin is non-negotiable for moist breast meat. Use a meat thermometer instead of the pop-up timer. Let the turkey rest for at least 20-30 minutes before carving. For a dairy-free version, substitute butter with olive oil. For a smaller gathering, use a 5-6 pound turkey breast and reduce cooking time by about 30 minutes.

Nutrition

Keywords: herb butter roasted turkey, garlic rosemary turkey, quick turkey recipe, easy turkey dinner, weeknight turkey, roasted turkey, turkey with herb butter

Find it online: https://breezybake.com/quick-herb-butter-roasted-turkey-easy-garlic-rosemary-recipe/