This juicy roast turkey recipe is easy to prepare and delivers a perfectly juicy, incredibly flavorful turkey every time.

A Thanksgiving Centerpiece: Juicy Garlic Herb Roast Turkey

Thanksgiving is more than just a holiday—it’s a celebration of gratitude, togetherness, and of course, unforgettable meals. What better way to bring your loved ones closer than by serving a stunning, perfectly roasted turkey that embodies the spirit of the season?

Our Juicy Garlic Herb Roast Turkey is the star of any Thanksgiving table. Imagine the mouthwatering aroma of fresh herbs, garlic, and buttery goodness filling your home as the turkey slowly roasts to perfection. The golden, crispy skin gives way to tender, flavorful meat that will have everyone reaching for seconds.

This recipe isn’t just a dish—it’s a tradition in the making. Whether you’re hosting your first Thanksgiving or continuing a cherished family ritual, this turkey will make the occasion truly special. Ready to create a meal that will be talked about for years to come? Let’s get roasting.

Ingredients

For the Turkey:

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1 cup (230g) unsalted butter, softened
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh sage, finely chopped
• 1 tbsp salt (or to taste)
• 1 tsp black pepper
• 1 lemon, halved
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped

For the Basting Mixture:

• 1/2 cup chicken stock
• 1/2 cup white wine (optional)

For the Gravy:

• Pan drippings from the roasted turkey
• 2 tbsp all-purpose flour
• 1 cup chicken or turkey stock
• Salt and pepper to taste

Instructions

1. Prepare the Turkey

1. Remove the turkey giblets and neck from the cavity. Rinse the turkey thoroughly under cold water and pat it dry with paper towels.
2. Preheat your oven to 325°F (165°C). Place a roasting rack inside a large roasting pan.

2. Make the Herb Butter

1. In a bowl, mix the softened butter with minced garlic, rosemary, thyme, sage, salt, and pepper until well combined.

3. Season the Turkey

1. Gently loosen the skin over the turkey breast by sliding your hand under it. Spread half of the herb butter under the skin, ensuring it coats the breast meat evenly.
2. Rub the remaining herb butter all over the turkey, including the legs, thighs, and wings.
3. Season the inside of the cavity with a pinch of salt and pepper. Stuff it with the halved lemon, onion, carrots, and celery.

4. Roast the Turkey

1. Tie the legs together with kitchen twine and tuck the wings under the body. Place the turkey breast-side up on the roasting rack.
2. Roast the turkey in the preheated oven. Baste every 45 minutes with the chicken stock and white wine mixture.
3. Roast for approximately 13-15 minutes per pound. Use a meat thermometer to check the internal temperature—it should read 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.

5. Rest the Turkey

1. Once cooked, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute.

6. Make the Gravy

1. Pour the pan drippings into a fat separator or skim off excess fat.
2. In a saucepan, heat 2 tbsp of the skimmed fat over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the stock, whisking constantly until smooth.
3. Simmer until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

How to brine a turkey

This turkey is dry-brined for 24 hours before roasting. I find this easier than wet-brining because you don’t need a large vessel to brine the turkey in and it’s less messy. Pat the turkey dry with paper towels and remove the giblets. Combine salt, paprika, garlic powder, salt, pepper and dried herbs together then cover the turkey all over with it and scatter the remaining seasoning in the cavity of the turkey. Place the turkey in a large dish or rimmed baking sheet (I just used a large roasting pan). Place in the refrigerator and allow to dry-brine for up to 24 hours.

How to roast a turkey

1. Prepare the turkey: On the day of roasting, take the turkey out of the fridge at least an hour before roasting and allow to come up to room temperature. Gently loosen the breast skin then add softened butter and sage leaves under the skin. If the butter is soft enough, you can just spread it over the turkey breast by pressing it gently. Place lemon slices (the lemon zest perfumes the turkey beautifully), fresh sage, thyme and rosemary inside the cavity then tie the legs together.
2. Roast the turkey: Drizzle the turkey with olive oil and place in a large roasting dish, breast side up. Pour stock around the turkey and add halved garlic bulbs (you can add onion too) and more sage, thyme and rosemary. Place the turkey in a preheated oven and roast until the turkey is golden brown and cooked through.
3. How long to cook a turkey: If your turkey was at room temperature before going into the oven, it will cook much faster. Tying the legs together results in a prettier-looking bird but will slow down cooking ever so slightly. The general rule is to allow 25 minutes for every 1kg (2lbs) of turkey. If your bird is stuffed, you will need to allow a little more time. The best way to make sure your turkey is cooked is to use a meat thermometer. If the meat reaches 74ºC/165ºF in the breast, thigh and drumstick, your turkey should be perfectly cooked.
4. Carve the turkey: Start by removing the breast meat from the turkey with a sharp chef’s knife. I slice the entire breast off and then slice each breast into slices. Remove the drumsticks and wings by cutting in between the joints. I prefer to shred the thigh meat and any other meat left on the turkey roughly. Place the turkey on a large serving platter and add fresh herbs, the roasted garlic and lemon halves to decorate. Orange halves and pomegranate are also beautiful around a turkey. Serve with all the sides and gravy.

Nutrition

Calories: 405kcal | Carbohydrates: 1g | Protein: 62g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 204mg | Sodium: 1714mg | Potassium: 653mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg