Garlic Butter Roast Turkey

unsalted butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and lower in saturated fat.

whole turkey

💰Cheaper: chicken

Chicken is often more affordable than turkey.

fresh herbs

💰Cheaper: dried herbs

Dried herbs can be more economical.

chicken broth

💰Cheaper: vegetable broth

Vegetable broth can be a cheaper alternative.

Preheat the oven to 325°F (165°C).

Prepare the turkey by removing the giblets and patting it dry with paper towels.

In a bowl, mix softened butter with minced garlic, chopped thyme, rosemary, and sage until well combined.

Loosen the skin of the turkey gently with your fingers, being careful not to tear it.

Spread the garlic butter mixture evenly under the skin and over the turkey's surface.

Season the turkey generously with salt, black pepper, and paprika.

Stuff the cavity with lemon halves, onion quarters, carrots, and celery.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the turkey on a roasting rack in a large roasting pan and drizzle with olive oil.

Pour chicken broth into the bottom of the roasting pan.

Roast the turkey in the preheated oven, basting every 30 minutes, until the internal temperature reaches 165°F (74°C), about 2-3 hours depending on size.

Remove the turkey from the oven and tent loosely with foil; let it rest for 20-30 minutes before carving.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens